1. Prepared materials.
2. Wash the hooves, blanch the blood foam and scrape off the debris.
3. Fry in a frying pan until the skin is golden brown.
4. Then rinse off the surface grease with clean water.
5. Add all the condiments except salt, add more water and bring to a boil.
6. Change to low heat and simmer for about 2 hours and add salt.
7. Stew it for about half an hour and change the heat to harvest the juice.
8. The meat is crispy, and the tea-flavored rock sugar Pu-erh stew is ready.
Tips:Be sure to add enough water when adding water, you don't need to add water in the middle, otherwise it will affect the overall taste!
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