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