The lamb hoof
By VicentaLakin
The warmness of the lamb, which is often eaten in winter, not only increases the body ' s heat and resistance to cold, but also increases the digestive enzymes, protects the stomach wall, repairs the gastric mucous membranes, helps to digest the spleen, and acts against ageing. The abundance of sheep is of great benefit to tuberculosis, bronchitis, asthma, anaemia, post-partum haemorrhage, abdominal pain, abdominal fright, malnutrition, soft knee acids, early acupuncture and all hypothermia; it has a moderate effect on renal prognosis and hypothermia and is suitable for regular consumption by men。
Recipe Recommendations
- salty and fresh
- burn
- several hours
- ordinary
Steps for The lamb hoof
1
Goats, wash, wash hair
2
and ginger and garlic, and in the pot, and the goat's hoof water
3
When the water burns, remove the feet
4
Cleaning, washing, drying, backup
5
Prepare a bowl of ginger, garlic and halogens
6
Add salt, sugar, raw, old, very fresh, wine
7
(a) Put it in the hoof, pacify it, rub it on, pick it up for more than four hours
8
In the middle of the journey, turn over and scratch and wipe
9
Picked feet, put in high pressure pots10
A few drops of orange juice
11
The water wipes the feet, covers and burns
12
(a) When the heat is on the pressure pan, when the gas is finished, put it in the frying pan, and collect the juice
13
Watching the juice get thick, putting it in ice sugar, waiting for it to melt, you can make a pot
14
Done
15
DoneThe lamb hoof Make Tips
Yuxi's Ramblings: Mutton is just that meat with the weird smell people usually talk about; add more spices; when blanching, make sure to clean it thoroughly.