【man Food Slow Talk】crystal Tied Hoof
1.
Put the coarse salt, Chinese pepper, 2 slices of bay leaves and 2 star anise in the pan and fry for 3 to 5 minutes, until the salt grains turn yellow and the Chinese pepper turns slightly black. Turn off the heat and let it cool completely and set aside
2.
Wash and drain the hoofs, remove the bones, and cut off the excess fat
3.
Spread the fried salt evenly on the hoof, both inside and outside, marinate in the refrigerator for 1-2 days, turn it over several times in the middle to make it evenly flavored
4.
The marinated hoofs are taken out and thoroughly rinsed off the salt particles adhering on the surface, rolled into a roll, and tied tightly with cotton thread
5.
Place the bundled hoofs in a saucepan, add water to cover the surface, add whole green onions, sliced ginger, 2 bay leaves, 2 star anises and cooking wine. Cover the pot and boil on high heat and simmer for 50-60 minutes on low heat, take it out and let it cool to room temperature naturally
6.
After the hoof is cooled, remove the cotton thread and cut into slices. You can eat it directly or dip it with garlic vinegar.
Tips:
Deboning the hoof with a smaller knife sticking to the bone, taking care to keep the skin intact. If there is a lot of fat, it must be removed to ensure that the finished product has a refreshing taste
The marinated hoofs should be thoroughly rinsed to remove the floating salt. If the marinating time is long, you can soak it in clean water. After rolling it, use cotton thread to tie it as tight as possible
The boiled hooves should be left to cool before cutting so that they won’t fall apart
