4 sheep's hoofs

Some onions and ginger.

Proper amount of cooking wine

Proper amount of old pump

Proper amount of salt

Some sea pepper and pepper.

Star anise, cinnamon and fennel

The practice of spicy mutton hoof?

Wash the sheep's hoof, put it into the pot with cold water and blanch it with cooking wine. You can cook it for a while, and the mutton hoof tastes stronger.

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You can prepare onion ginger, pepper, star anise cinnamon and fennel for later use when the sheep's trotters are blanched.

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Blanch the sheep's hoof, remove it and wash it, heat the oil in the pot, add onion and ginger, stir-fry until fragrant, then add prepared pepper, pepper and spices, pour in a little cooking wine, and add a little ignition pot bottom material to stir fry.

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Add water to the pot, add sheep's feet, pour a few drops of soy sauce to color, and add a little salt. Simmer on low heat for an hour and a half (specifically, just rake the sheep's hoof completely)

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Have you finished the spicy mutton hoof?

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