How to make the stewed hooves delicious, and what to put in the stewed hooves

Ingredients: 1 pig front hoof (about 1500 grams). 15g of salt, 10g of green onion, 10g of ginger, 25g of Shao wine, 5g of coriander, 10g of sesame oil.

Operation: 1Remove the trampoline from the hooves first, scrape it clean, wash it, and peel off the skin with a knife (other uses). Blanch in a pot of boiling water, remove and rinse with water.

2.Wash the wok, put it in the hooves, pour in water, soak in water, put it on the fire and bring it to a boil, skim off the foam. Add refined salt, green onions, ginger slices, Shao wine, cover, and simmer for about 2 hours until crispy.

Pick the ginger slices and green onions, put the hooves in the soup bowl along with the soup, drip sesame oil, and sprinkle with coriander.

There are many ways to make hooves, and we also like to eat them, such as braised hooves, fragrant braised hooves, casserole hoof soup, salted hooves, roasted hooves, etc., I will not list them one by one. I would like to share with the subject a braised hoof recipe that our family loves to eat! I've summarized this in about four parts.

First of all, prepare the hoof, cooking oil, crushed rock sugar, chives, ginger, star anise, cinnamon, tangerine peel, rice wine, dark soy sauce, light soy sauce, salt and other ingredients (the seasoning can be adjusted according to your taste and preference). Step 1: Put the cleaned hooves and enough cold water in the pot, boil over high heat, wait for all the blood and water to be clean, take out the hooves and let them cool a little, carefully pull out the remaining miscellaneous hairs with small tweezers, and then use a knife to scrape the remaining oil stains on the meat skin.

Step 2: Put oil and crushed rock sugar in a wok, heat over low heat until melted, and slowly boil until brownish. Step 3:

Put the hooves in and stir-fry for coloring, add spices such as green onions, ginger, star anise, cinnamon, tangerine peel and other spices to stir out the fragrance, add rice wine, dark soy sauce, light soy sauce and enough hot boiled water (the water should not be over the hooves about five or six centimeters), after the fire boils, adjust to the minimum heat, cover and simmer for about three hours until the meat is crispy (when simmering, you can transfer to a casserole where a sip of soup can not exceed the depth of the hooves, remember to turn over and let the hooves color evenly when the soup decreases halfway, the more the soup will become more and more viscous in the back, pay attention to prevent the bottom from paste, and spoon the soup and pour it on the exposed hooves). Step 4: Take out the hooves and put them on a plate, filter out the spices and impurities in the soup, collect the thick soup on high heat, and pour it on the hooves.

Such a fragrant and attractive braised hoof is ready