Red Braised Hoof
1.
Soak the trotters in clean water for about 2 hours to remove blood
2.
After soaking the hoofs, put water and tangerine peel in the pot and soak for more than 30 minutes
3.
Wash the soaked hoofs, put it in a pot soaked in tangerine peels, boil and cook for about 2 minutes to turn off the heat
4.
At the same time prepare old soup, aniseed, cinnamon, green onion, ginger slices
5.
Wash the cooked hoofs with water again
6.
Stir-fried sugar color: Put an appropriate amount of oil in the pot, add rock sugar, and fry on low heat to make brown
7.
Put in the washed hoof and stir fry repeatedly to make the skin color
8.
When the skin of the hoof is colored, add aniseed, cinnamon, green onion, and ginger
9.
After stir-frying evenly, add appropriate amount of bean paste and continue to stir-fry so that the sauce is evenly coated on the hoof
10.
Add old soup
11.
After boiling, skim off the foam and add salt to taste
12.
Simmer on low heat for about 90 minutes. During this period, the hoofs should be turned three times to ensure the taste
13.
Braised until the hoofs are soft and rotten, ready to be out of the pot
Tips:
The simmering time is for reference only. The size of the hoof is different, and the simmering time is also different.
