Salty hoof
By VicentaLakin
Recipe Recommendations
- ti bang in 1
- cooking wine appropriate amount
- pepper appropriate amount
- ginger onion appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- pickling salt appropriate amount
- salty and fresh
- halogen
- several days
- ordinary
Steps for Salty hoof
1
The hooves were dipped with fresh water and the leached water was extracted, and the precipitous precipitine salt was sprung to the micro-yellow, and put in the freezer for a few hours。
2
Ginger onions, peppers, eight horns, cinnamon skin, fragrance leaves with appropriate salt and water boiled and cooled。
3
It's been immersed around 24 hours。
4
Take out the immersed hooves and put them in the soup pans with cotton wires and fill them with wine, and boil the small fire with a proper amount of pepper salt and fresh water to the point where it is ripe (no water for bubbling hooves)。
5
Take out the hoof。
6
Slice for consumption。Salty hoof Make Tips
The hoof must be soaked with haemorrhage (about two hours, with a change of water in transit). The pickled and impregnated time is measured according to its own time (shortly impregnated, slightly more salt when boiled and less salt when impregnated). Don't make the hoof too bad to affect the taste。