1. The raw materials are washed and ready for use, and the hoofs are chopped and burned when they are bought.
2. Put the white wine in the pot, remove the hoofs, boil without covering the lid, and then rinse off the floating foam for later use.
3. Put a small amount of oil in the wok and fry the sugar color with rock sugar over a low heat.
4. Stir fry the hoof.
5. Soy sauce and dark soy sauce, the ratio is 2:1, stir well.
6. Transfer to a pressure cooker together with the oily tofu, and add water to make sure that the hoofs are drunk.
7. After breathing, press the fire for 25 minutes.
8. Transfer to a wok, add a small amount of salt, and remove the juice.
