Hoof? a

Rock sugar? Proper amount

Octagonal? two

Sweet leaves? 3 tablets

Cinnamon? Half finger

Onions? 10

Ginger slices? 3 tablets

Angelica dahurica 2 tablets

Ginger? one

Lilac? a little bit

Amomum tsao? a little bit

Cardamom? a little bit

Dried red pepper? two

Sauce

A spoonful of Pixian bean paste.

A spoonful of Korean garlic Chili sauce

Red tofu? Half data block

Rotten milk? A spoonful

Sweet noodle sauce? A spoonful

Honey. A spoonful

other

Rock sugar? 10 capsule

Old smoke? Proper amount

Green salt optional

Carving? Proper amount

Onion oil? Proper amount

How to squat (elbow)?

Wash hooves, control water, clamp them with chopsticks, peel them with fire, clean them with corn flour, rinse them again, put them in a pot and rinse them with cold water, add ginger slices, scallions, star anise and angelica dahurica, and skim off the floating foam at any time.

After the water boils, add a little carved flowers, cook for a while, and then take out the pot to control the tide. Filter the soup for later use.

Put a little onion oil in the pot, put cold oil in the hot pot and stir-fry until the sugar turns golden yellow. When the sugar turns golden, add fragrant leaves, cinnamon bark, aniseed, angelica dahurica, galangal, pepper and clove, stir-fry until fragrant, add sauce (low heat), stir-fry red oil, add hooves, stir-fry and color, add 2% stock, add boiling water and turn color.

Knot the onion and put it in the soup. After the water boils, add a little carved wine and a little soy sauce to adjust the color.

Turn to low heat and stew for 3 hours, and observe the degree of soft and rotten hooves from time to time and turn them over to make the maturity and coloring more uniform.

Finally, I can turn the fire to collect juice as appropriate, but I will keep some soup, because under this soup, I will laugh when I think about it, hehe.

When the hoof comes out of the pot, it must be boned while it is hot, and it should be tightly compacted with plastic wrap to prevent the flesh from being scattered and losing its appearance. After natural cooling, it should be put into the refrigerator for refrigeration.

This time, I wrapped quail eggs in the middle and took them out for slicing. The finer the better, the white mouth or dipped in salt and pepper or sauce is excellent ~