♪ Scrubbed hoof ♪

1

Preparation material. It's about a couple of ice creams, it's sweet, and friends who don't like sweets should just cut it in half. Clean it up and don't get soft。

2

The hooves, nearly two pounds, two people eating enough. Less than $20。

3

Prepare the spices。

4

Crush the bean crotch。

5

Onion cut, ginger cut, fragrance cut。

6

Pre-treatment: hooves to wash their hairs, and cold water to be added to the pots without hooves and peppers and ginger。

7

When the fire broke, it opened and the fire continued for five minutes。

8

The hooves are washed clean after the water, and a clean pot is taken, and the cooling oil is fed into the flaming frack。

9

When the juice is ready, it goes down to the hoof, and it goes on and on for a few minutes. To be evenly coloured, the skin drops down eight corners, dry peppers, vanilla leaves, onions, ginger blades when it's yellow, then a round of wine is spilled along the pot, and then a soybean, raw and platinum oil is tuned。

10

When they are smouldered, they are pumped into water that is enough to run without a hoof, they are pumped into red sauce, they are covered in a pan, they burn open, and they turn into a little roast for two hours。

11

The stew goes down an hour later. It was stewed for an hour。

12

Two hours to come, powdered and fried tofu, and the fire burned the fire for eight minutes. Eight minutes to open the lid, pour out most of the soup, leave a bottom in the pot and gather the juice in the fire. Juice is always mixed to avoid flesh skins and pans。

13

A little sticky sauce will fill the plate. I don't have salt and smelt. The powder is laid on the bottom and the tofu is set on the side. It'll end up in white and sesame。

1. Side dishes can be matched at will, as long as they are ingredients that do not have a strong flavor and will not steal the flavor of meat and soup. Things like stewed eggs, soybean oil skins, tofu bamboo, fungus and the like can be done.
2. The habits of blanching meat in water are different in the north and south. The south is accustomed to using pepper water to remove the fishy smell, and the north is accustomed to using ginger slices to remove the fishy smell. I don't think the two are in conflict, so I adopted them, and the effect is good. Here to remind everyone that hoof is different from ribs and big bones. White vinegar and cooking wine should not be added when blanching water, otherwise it will affect the taste and taste of the meat skin.
3. The color of the fried sugar varies from pot to pot. If it is an open fire or a cast iron pot, the whole pot will be preheated quickly and heated more evenly. After the rock sugar is crushed, there is no need to stir. Wait for the rock sugar to melt, bubble and then bubble up. You can add the ingredients. If it is an induction cooker or an electric cooker, the bottom of the pot is preheated quickly. After the rock sugar is smashed, it needs to be stirred continuously until the rock sugar melts. After melting, let it stand and when the sugar water starts to shoot small shots, quickly add the material.
4. Li Kum Kee Braised Sauce personally feels sweet. I use it to enhance the color. Just add two tablespoons. After blending in, it can make the meat skin crystal clear and clear, adding to the color of the vegetables.
5. The two-hour pork knuckle skin is slightly elastic and the taste is slightly strong. If you want the skin to melt in your mouth, you have to stew for about two more hours.
6. Simmer for the last eight minutes to make the vermicelli taste just right. It is not soft, rotten or cooked, and it is slightly chewy.