1. Material: hooves, dried bamboo shoots (the dried bamboo shoots are well soaked)
2. Put the hoof into a pot of cold water, add ginger slices and boil
3. After boiling, boil for a few minutes to exhaust the blood and wash with warm water
4. Add a little oil to the pot, add rock sugar and fry until brown. (I fry the sugar color on a whim, and use the oil to fry the sugar color with low heat.)
5. Pour into the hoof and fry it with sugar
6. Transfer to a casserole, add cooking wine, light soy sauce, dark soy sauce, ginger slices to a boil, turn to a low heat and simmer (liquid is basically half-bun, I can add water to the cooking wine I use)
7. Blanch the dried bamboo shoots and rinse with cold water
8. Simmer the hooves for about half an hour, add dried bamboo shoots and continue to simmer for about half an hour
9. After seasoning with salt and rock sugar, harvest the juice on a high fire. The juice should be constantly stir-fried to prevent the pot from mashing (the step of collecting the juice must not be less, the soup does not have to be dried, but the soup must be thicker to taste and color Pretty)
