Seaweed Stewed Hoof

Seaweed Stewed Hoof

1. Change the fresh kelp to a knife, soak it in clear water to remove the salt, and change the water several times in the middle.

2. Chop the hoof into pieces, soak for a while, and remove the blood.

3. Put an appropriate amount of water in the pot, put cold water into the hoof, and prepare to blanch it for later use.

4. After blanching the hoof, clean the blood foam, put in kelp and ginger, and add enough water at one time.

5. The fire boiled.

6. Change to a low heat and simmer for 40 minutes. The hoof can just be pierced with chopsticks. Just add in the right amount of salt and chicken essence.

7. The soup is refreshing and the hooves are not greasy.

Tips:

The soup is clear and rich, and the hoof is not greasy and stuffy. The key point is not to stew the hooves for too long or too soft (of course, if you take care of the young and old, it will take longer), so that the hooves are just cooked, and then add chili oil to a water dish, which is very delicious.