Spiced Hoof
1.
The big elbow that you bought is split into two. Use a knife to cut it every four to five centimeters. Don't cut it thoroughly, but attach it to the skin. This is easier to taste and it is easier to roll up. Sprinkle with salt, thirteen incense, ground ginger and pepper, rub and massage to make sure all parts are evenly marinated. Cover and marinate for two days.
2.
First carefully pick up the peppercorns, then roll up the hoofs parallel to the direction of the knife cut, and tie them tightly with cotton thread, tie them up and down, and try to wrap the meat inside with the skin.
3.
Put it in an electric pressure cooker and add enough water to cover the meat. Add salt, light soy sauce, dark soy sauce, braised meat bag and sugar, and choose the beef tendon program. Don't remove it immediately after cooking, soak it for at least half a day.
4.
After removal, put it in a fresh-keeping bag and refrigerate overnight.
5.
Take out the hooves and remove the cotton thread and slice them evenly. It has five flavors when eaten directly, and it is even better with a dipping sauce: add salt and mash the garlic into a puree, add oyster sauce, balsamic vinegar, sesame oil, and red oil and stir well.
Tips:
The amount of marinade should be adjusted according to the size of the elbow, and the ingredients in the brine should also be adjusted flexibly according to the amount of water. Note that the braised soup should not be too light, as it usually tastes slightly salty and just comes out.
