Hu spicy sheep feet

Hu spicy sheep's feet is a delicacy named because of its spicy taste. Cooking delicious and palatable sheep hooves and sheep heads is a traditional custom of Muslim peoples such as Uyghurs and Hui in Xinjiang.

Recipe Recommendations

mutton ti appropriate amount
octagonal appropriate amount
Jiang small amount
fennel appropriate amount
cinnamon appropriate amount
dried ginger appropriate amount
geranyl appropriate amount
onion appropriate amount
pepper appropriate amount

hot spicy
stewed
ten minutes
ordinary

Steps for Hu spicy sheep feet

First clean and remove the fur of the sheep's hoof, then remove the shell and roast the surface of the sheep's hoof with a torch, burn off the invisible fine wool, and finally wash it with alkaline water.

Add star anise, fennel, cinnamon, dried ginger, and fragrant leaves to make a brine

Then add a lot of dried red peppers, peppers, green onions and a small amount of ginger to the pan.

Put the sheep's hooves into an old soup pot and stewed them until they are cooked. The sheep's hooves themselves have no meat, just a layer of skin. Be careful not to be too rotten, resulting in the tragic fate of separation of the flesh and bones. After stewing, remove it and mix well with pepper, spicy noodles and other seasonings, or you can pour some of the stewing soup just now.