Braised Hoof

Braised Hoof

1. Prepare ingredients and ingredients

2. Wrap the aniseed with gauze to make a halogen bag

3. First, remove the miscellaneous hair with the forceps, shave and wash.

4. Pour clean water, put the hoofs into the pot, subject to submergence, bring to a boil on a high fire, and skim the foam. After blanching, pick it up and rinse off in clean water.

5. You can cut a flower knife on one side to make it easier to boil

6. Brush clean the electric pressure cooker or rice cooker again, spread green onions and ginger slices, and put in the hoof

7. Add the right amount of salt

8. Add 2 spoons each of light soy sauce and dark soy sauce, and put in the large material bag

9. Pour in clear water, whichever is submerged, add salt, shallots, ginger slices, and add some Shao wine (I don’t like to add it personally), and then add a cover

10. The electric pressure cooker can be set in tendons or meat

11. Stew until crispy, just insert the chopsticks

12. Pick out the sliced ginger and green onion, and soak the marinated hoofs in the marinade for two hours. The color will be more uniform and beautiful. Then, if it is hot, you can wrap it in plastic wrap and put it in the fresh-keeping layer of the refrigerator to keep it fresh.

13. Put the hoof and the soup into the soup bowl and put it in the fresh-keeping layer of the refrigerator. When it is frozen until there is aspic, take out the slices and place on the plate. You can enjoy the food with small wine, drip in sesame oil, and sprinkle with coriander. Serve.

Tips:

The seasoning juice can be made according to your own preferences