Beef hoof and radish stew
Overview
The whole body of a cow is full of treasures, but its hooves are known as the last piece of meat on the cow. It has been discarded since ancient times and no one eats it. Even if someone wants to eat it, it is difficult to get rid of its fishy smell. In fact, if you remove the thick and dirty hard shell, it turns out that there is an intriguing piece of delicious food hidden inside. After a long period of simmering, the beef hooves have been stewed until the bones are crispy, and the translucent tendons are trembling. The astonishing aroma alone is enough to make people drool. Every bite is soft, tough and waxy. After swallowing, there will still be a slight sticky greasy residue on your mouth. This is the unique taste of tendons. They are sticky but make people happy to eat them, because they are healthy and delicious for all those who love beauty, those who are afraid of fat, and those who do not want to grow old.
Tags
Ingredients
Steps
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Main and auxiliary ingredients: beef trotters, white radish
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Pour the clean ox trotters into a pot with cold water, bring to a boil and cook over low heat for 2 minutes, then remove and wash. Set aside.
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Add cold water to the soup pot and add the reserved beef hooves.
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Add ginger slices. Add cooking wine.
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After selecting high heat to boil, switch to low heat and simmer for about 2 hours, until the ox hooves are soft and rotten.
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Put the white radish into the soup pot, bring to a boil over high heat, then turn off the heat, cover and simmer for 30 minutes.
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Add salt, MSG to taste, and add coriander.
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Ladle into bowls and serve.
