Hawthorn Stewed Hoof
by Scarlett WH
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Pour an appropriate amount of salt into the pot, add cinnamon, star anise, bay leaves, pepper and other aniseed ingredients and stir fry until the salt turns slightly yellow;
2. After cooling, put the moistened hoofs into salt and rub them several times, then marinate for ten minutes and rinse them off;
3. Put cold water in the pot, put the washed hoofs into it, after the water is boiled, remove some blood foam until there are no red blood streaks inside, then remove and rinse;
4. Put sliced ginger and green onion into the bottom of the pot;
5. Put the hoofs in the middle of the pot, then add the hawthorn, add the appropriate amount of cooking wine, soy sauce, light soy sauce and rock sugar, and then add the steel ball with seasoning aniseed;
6. Add the right amount of water and salt,
7. Press the pressure cooker simmer function button, and extend it for 10 minutes to 50 minutes according to the actual situation. After the hoofs are simmered, the air pressure can be reduced after a certain amount of time. Then you can open the lid, turn it over, and soak for another two hours;
8. Finally, press the high-fire juice collection function button, and the time will be extended to 15 minutes; pay attention to pouring the juice on the hoofs when collecting the juice;
9. Put it on a plate, and put some blanched broccoli on the side, adorned with two hawthorns.
Tips:1. Add aniseed and stir-fry salt, the hoofs that have been rubbed with salt will be more flexible and not burnt after cooking; pay attention to rinse well before blanching, and then wash out the salt;
2. Spread the sliced ginger and spring onion on the bottom of the pressure cooker, put in the blanched hoof, then add hawthorn (mostly pitted), light soy sauce and other seasonings, a little anise (to avoid flavour), salt and water together Stew until soft and rotten (it can be easily inserted with chopsticks);
3. After the stew, the hoofs are turned over in the middle, and finally soaked for one or two hours for the flavor; finally, the juice is collected on a high fire, and the juice can be poured on the surface of the hoofs continuously when the juice is collected.
