Spicy stewed mutton feet(xiang la lu yang ti )

Spicy stewed mutton feet

Introduction:

"1. Sheep's hoof is rich in collagen protein, and does not contain cholesterol, which can enhance the physiological metabolism of human cells, make the skin more elastic and resilient, and delay the aging of the skin; 2. It can also be used for deficiency of Qi and blood, fatigue and emaciation; spleen and stomach deficiency and cold, abdominal pain, less food or vomiting, kidney deficiency and Yang failure, waist and knee soreness, frequent urination, impotence. Sheep's hoof also has the effect of strengthening tendons and bones. It has a good therapeutic effect on those who are weak and weak in waist and knees. It is helpful to the growth of teenagers and slow down the speed of osteoporosis in middle-aged and elderly people. Sheep's feet are gelatinous tissue. Compared with sea cucumber and shark fin, they are cheap and delicious. They are important raw materials for cooking. There are many kinds of dishes made with sheep's feet, which are common local dishes in Qinghai Hui and Han feasts. Spicy stewed sheep's feet are delicious to eat. "

Production steps:

Step 1: 4 sheep's hooves, clean up and dissect.

Step 2: bring the water to a boil, add some cooking wine, put down the sheep's feet and blanch for 5 minutes. Remove and wash.

Step 3: take casserole, put some water, put down ginger, onion, star anise, cinnamon, fragrant leaves, pepper, pepper.

Step 4: put in the sheep's hoof and add a little vinegar.

Step 5: put some sugar, fresh and old.

Step 6: boil over high heat for about 2 hours.

Step 7: in order to prevent sticking to the bottom of the pot, it is often necessary to float.

Step 8: when the juice is about to dry, add some salt, sugar and pepper and cook over medium heat for 3-5 minutes.

Step 9: keep stirring while boiling. When the juice is thick, it's OK.

Materials required:

Sheep's hoof: 4

Ginger: 3 tablets

Scallion: 1

Veteran: 1 / 2 spoon

Cooking wine: 2 spoons

Salt: 3 G

Sugar: 4 g

Fresh: 1 spoon

Vinegar: 1 / 8 spoon

Star anise: 3 petals

Cinnamon: 1 small piece

Fragrant leaf: 1 piece

Pepper: 1

Chinese prickly ash: 10

Pepper: 1g

Note: 1. Add some sugar and cook for a while, it's easier to color. 2. Pay attention not to break the skin of the sheep's hoof when stirring. 3. The dish is salty, sweet and spicy. You can adjust the dosage according to your favorite taste.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Xiang La Lu Yang Ti