Nutritional value of sheep hoof
1 Sheep hooves are rich in collagen and do not contain cholesterol, which can enhance the physiological metabolism of human cells.
Make the skin more elastic and resilient and delay skin aging;
2 It can also be used for deficiency of qi and blood, deficiency of fatigue, weakness of the spleen and stomach, abdominal pain, eating less or vomiting, kidney deficiency and yang decline,
Weak waist and knees, frequent urination, and impotence.
3 Sheep hooves also have the effect of strengthening muscles and bones, and have a good therapeutic effect on people with weak waist and knees and thin bodies.
Help the growth and development of teenagers and slow down the rate of osteoporosis in middle-aged and elderly people.
Stewed mutton feet with white radish and wolfberry
By StevieStokes
Recipe Recommendations
- mutton ti 600 grams
- white radish half a
- wolfberry 1 handful
- Jiang 4 tablets
- onion 2 pieces
- salt 4 grams
- cooking wine 5 spoonfuls
- octagonal 2 cloves
- pepper 2 grams
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Stewed mutton feet with white radish and wolfberry
1
Sheep hoof and sheep tail are shaved and washed.
2
Bring the water to the pot, add cooking wine, put the sheep's hoof, blanch the sheep's tail for 5 minutes, remove it, wash it, and cut it into large pieces.
3
Take the pressure cooker, add the sheep's feet and tail, add water, add cooking wine, ginger, onion, star anise, bring to a boil over high heat, and reduce heat for 10 minutes.
4
Transfer to a casserole and simmer for 60 minutes.
5
Wash the white radish and cut into hob pieces.
6
Put the radish into the casserole, bring to a boil over medium heat, and reduce heat for 20 minutes.
7
Add wolfberry and cook for 3 minutes.
8
Add some salt, pepper, chicken essence, and green onions.Stewed mutton feet with white radish and wolfberry Make Tips
1. Add more ginger and cooking wine to remove the fishy smell. 2. You can also put some orange peel to remove the fishy smell. 3. Don't have too much seasoning.