Braised Hoof
Overview
Father's Day is coming soon again, and I remember that when I was young, my father had a habit of putting a plate of peanuts at noon every day and drinking some wine, and he never drank too much. In fact, he would get drunk if he drank too much, but he insisted on taking one cup every day. Although I can't understand my father's habitual behavior, now that I am independent, I really want to cook some decent dishes for my father to go with wine, so that my father can happily taste the dishes cooked by my daughter.
Tags
Ingredients
Steps
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Prepare the auxiliary ingredients
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Wrap aniseed in gauze to make a marinade bag
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First use tweezers to remove stray hairs from the hoof and scrape them clean.
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Pour in clean water, put the hooves into the pot until they are submerged, bring to a boil over high heat, and skim off the foam. After blanching, pick it up and rinse it in clean water.
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You can cut the flower knife on one side to make it easier to cook
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Clean the electric pressure cooker or rice cooker again, put onions and ginger slices on top, and put in the shank
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Add appropriate amount of salt
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Add 2 tablespoons each of light soy sauce and dark soy sauce, and put in the aniseed bag
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Pour in water until submerged, then add refined salt, scallions, ginger slices, and some Shaoxing wine (I personally don’t like to add it), and then cover
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The electric pressure cooker can be used for tendons or meat
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Stew until it is crispy and can be inserted with chopsticks
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Remove the ginger slices and green onion segments and take them out. Soak the marinated shanks in the marinade juice for two hours. The color will become more even and beautiful. Then, if the weather is hot, you can wrap it in plastic wrap and put it in the refrigerator to keep fresh
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Put the hoof and soup together into a soup bowl and put it in the refrigerator. When frozen, take out slices and place on a plate. Enjoy with a small glass of wine. Add sesame oil and sprinkle with coriander. Serve.
