Main ingredients: 100g hoof 250g hoof powder 150g yellow icing sugar 600g water

Making process:

1, wash the hoof, peel off the skin, gently pat with a knife, cut into small pieces

2, the hoof powder into a large bowl, add 300g of water, mix well into the flour paste.

3. Pour the chopped water chestnuts into the vermicelli paste and mix well

4. Put the yellow rock sugar into the pot and add the remaining 300g of water

5. Cook over high heat until the sugar melts and turns into sugar water, and then add a tablespoon of the vermicelli paste when the sugar water boils sufficiently

6. Stir the mixture while adding and mixing to form a thick and transparent cooked vermicelli paste

7. >7, turn off the heat, pour into the raw flour paste while it is still hot, and stir quickly while adding to make a half-cooked paste

8, pour the paste into a mold or shallow container, and put it into a steamer for 20-30 minutes over high heat until it becomes transparent

9, let it cool down, then cut it into cubes or into the shapes you like to eat it

10, Note

1. authentic practice may need to use yellow sugar, I did not find, so I used yellow rock sugar, the color is not so yellow

2. no molds can also be directly cut with a knife to eat