Stewed mutton feet in soy sauce(jiang men yang ti zi dong peng ren guo shi pu )

Stewed mutton feet in soy sauce

Introduction:

"Sheep's hoof is rich in collagen protein, and does not contain cholesterol. It can enhance the physiological metabolism of human cells, make the skin more elastic and resilient, and delay the aging of the skin. Sheep's hoof also has the effect of strengthening tendons and bones. It has a good therapeutic effect on those with weak waist and knees and thin body, which is conducive to the growth of young people and slowing down the speed of osteoporosis in the middle-aged and elderly people."

Production steps:

First step: soak the sheep hoof with white vinegar for 3-4 hours, remove goat's smell, cut it with a knife and set aside; add the Baijiu cold water pot and add a little liquor to scald for 10-15 minutes.

Step 2: disperse ginger and scallion, put them into the pot together with other seasonings, and then put in the processed sheep's feet and water;

Step 3: cover the pot and start the function of braised pork;

Step 4: after cooking, stir the ingredients evenly.

Materials required:

Sheep's hoof: 1000g

Dried scallion: 2

Fragrant leaves: 4 pieces

Zanthoxylum: 15

Nutmeg: 1

Cinnamon: 1 yuan

Soy sauce: 50g

Salt: 4 g

Water volume: 800 ml

Ginger: 3 yuan

Big material: 3

Cloves: 4

Cardamom: 2

Angelica dahurica: 3 tablets

Baijiu: 30 ml

Rock sugar: 6 g

Oil: 30 ml

Precautions: 1. The mutton hoof is delicious when it is cold or hot; 2. The mutton smell can be removed by soaking with white vinegar; 3. It can be made into spicy, spicy and other flavors according to personal preference.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Jiang Men Yang Ti Zi Dong Peng Ren Guo Shi Pu