Who knew that the cow s hooves would be delicious

A cow's trotters, an appropriate amount of soybeans, in order not to make the soup too greasy, I also added 1 corn and 2 slices of ginger.

Chop the cow's trotters, soak the soybeans for more than 4 hours, and cut the corn into 4 sections. After the cow's trotters fly into the water and other ingredients, put it into a casserole, add an appropriate amount of water, boil over high heat, then turn to low heat and cook for 2-3 hours, add an appropriate amount of salt and boil for another 15 minutes.

Two trotters and two potatoes. 5 star anise, 2 slices of cinnamon, 10 grams of wolfberry, 10 grams of angelica, 2 tablespoons of old wine, 5 grams of salt, 5 grams of black pepper. <

1. Peel and cut the potatoes into cubes and wash.

2. Blanch the cow's hooves in boiling water and wash them.

3. Put the processed potatoes and cow hooves into the electric tile, add star anise, cinnamon, water, and time for 3 hours.

After an hour, remove the potatoes and skim out some butter to make mashed potatoes.

5. Add angelica and wolfberry to the electric tile and continue to simmer for 1 hour, add the old wine salt before leaving the pot.

6. Add black pepper and salt to the mashed potatoes and stir well. The fragrant beef trotter soup and black pepper mashed potatoes are ready to be served.

200 grams of beef tendons, 15 grams of mushrooms, 1 red pepper, 10 grams of ginger, 15 grams of green onions. 0 grams of peanut oil, 5 grams of salt, 2 grams of monosodium glutamate, 1 sugar, 5 grams of oyster sauce, 2 grams of dark soy sauce, 2 grams of Shao wine, appropriate amount of wet corn starch, 1 gram of sesame oil.

Method 1The beef tendon is changed to thick strips and cut into strips of shiitake mushrooms, red pepper is seeded and cut into strips, ginger is peeled and shredded, and green onions are cut into sections.

2.Boil the oil in the pot, add the ginger shreds, beef tendon, mushrooms, save in the Shao wine, stir-fry for a while, pour in the beef bone broth, oyster sauce, and cook over medium heat.

3.When the beef hoof tendons are crispy, put in red pepper strips, green onions, salt, Jiling Shizejing, sugar, and dark soy sauce, burn through the flavor and talk about resistance, and then thicken with wet corn starch and pour sesame oil.

1. Chop the cow's hooves into small pieces, add some dark soy sauce and water to the red bean curd.

2. Add soybean oil to heat the pan, add oil, add beef trotters and stir-fry to change color.

3. Add fermented bean curd, water, sugar and salt to a boil.

4. Simmer over medium-low heat for about 15 minutes until the juice is reduced, and finally put some chicken essence.

1. Wash and cut off the tendons of the cow's hoof tendons in the water gauge shed, change the knife into strips and soak them in warm water; Wash the peanut kernels, soak them in warm water, and peel off the red clothes; Ginger cubes are used to pat loose and set aside.

2. Pour the broth into the pot, put in the beef hoof tendons, add peanuts, green onions, and ginger pieces to simmer over low heat for 1 hour until the hoof tendons are crispy, and then add an appropriate amount of salt, chicken essence and pepper.

<>1. Braised beef trotters: beef trotters, rice wine, ginger, salt, rock sugar, shallots, chicken essence, light soy sauce, dark soy sauce, star anise, Sichuan pepper, bay leaves.

Put water, cooking wine, and white wine in the pot, and blanch the cow's hooves to remove the smell.

Wash off the foam with warm water, and put oil and rock sugar in the pot.

Stir-fry the sugar, stir-fry the chives, ginger and garlic, add the Yinyuan beef trotters and stir-fry.

Add salt, light soy sauce, dark soy sauce, rice wine, seasoning, chicken essence, star anise, bay leaves, green onion knots, and bring to a boil over high heat.

Transfer to a casserole, you can add some chicken feet to stew together (remember to blanch). Simmer over medium-low heat for more than an hour.

You can also put some corn and other side dishes, and you're done.

2. Beef trotter soup: 2 green onions, 2 star anise, soy sauce, oyster sauce, 200g cooking wine, sugar, 1 beef trotter.

A fresh beef trotter, chop small pieces and wash them with water, blanching them.

Add water and cook for three hours, then add a little salt.

3. Spicy beef trotter pot: 3 beef trotters with skin, 250 grams of bezoar throat, 250 grams of tripe, 250 grams of bamboo shoots, 500 grams of konjac, 80 grams of green peppers, 80 grams of chopped peppers, 80 grams of pickled red peppers, 80 grams of spicy millet, 80 grams of green peppers in tea oil, 100 grams of pickled ginger, 15 grams of pepper, cinnamon, bay leaves, grass fruits, white coque, etc., and 100 grams of hot pot base burning. 100 grams of Pixian bean paste and 300 grams of konjac.

Remove the bone-in hooves along the joints and wash them off! Add ginger, Sichuan pepper and cooking wine and cook in a pressure cooker over high heat for 1 and a half hours.

After simmering, rinse in cold water and tear into small pieces by hand.

Put oil in the pot, squeeze the green onions out and take them out, put in the hot pot base, Pixian bean paste, pickled ginger, various chili peppers, spices, dark soy sauce, light soy sauce, salt, rock sugar, boil out the fragrance over medium heat, add bezoar throat, tripe, bamboo shoots, konjac, stir-fry into the flavor, add boiling water to the dish, when it is almost cooked, add beef trotters, simmer for 3 minutes and then get out of the pot, sprinkle with chopped green onions.