Braised sheep's feet in brown sauce(hong shao yang ti )

Braised sheep's feet in brown sauce

Introduction:

"Sheep's hoof is rich in collagen protein, lower in fat than fat, 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 is a very good health food."

Production steps:

Step 1: there are some mixed hairs between the two fingers of the sheep's hoof. Cut them off with a knife.

Step 2: clean the sheep's hooves and control the water for standby.

Step 3: add the oil in the hot pot, add the white granulated sugar and stir fry over low heat to get the sugar color.

Step 4: put in the sheep's hoof again.

Step 5: stir fry with sugar.

Step 6: add the remaining seasoning, stir well and bring to a boil.

Step 7: turn down the heat and simmer for one hour. Turn off the heat.

Materials required:

Sheep's hoof: 7

Scallion: 15g

Ginger: 10g

White granulated sugar: 10g

Star anise: 2 capsules

Cinnamon: 2G

Wuxiangfen: 3G

Soy sauce: 10ml

Cooking wine: 5ml

Baijiu: 5ml

Meijixian: 5ml

Salt: 5g

Water: 800ml

Peanut oil: 20ml

Precautions: 1. The impurities between the two fingers of the sheep's hoof must be removed, otherwise it will affect the taste. 2, adding cooking wine and Baijiu can reduce the smell of mutton hoof. 3. Use low heat when frying sugar.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: spiced

Chinese PinYin : Hong Shao Yang Ti