Braised lamb trotters

Overview

My family loves to eat mutton, and I’m not afraid of the mutton smell. In the words of my family member, that’s why we need to remove the mutton smell, because that’s what we eat! I agree with his point of view, but the only thing I don't like is sheep's hooves. I feel that sheep's hooves are too tangy and I don't like to eat them. That's the only thing about sheep that I don't like very much. I like to eat roasted lamb kidneys! Contrary to me, he especially likes to eat sheep's hooves and cow's hooves. Today I made braised sheep's hooves for him. Last time I made pig's trotters and added coriander as I learned from TV. It felt really good. The special smell of pig's trotters was gone, so today I did an experiment. I tried this method to make sheep's trotters. After all, many friends don't like the smell of sheep's trotters. If it works well, it will be helpful to others, right?

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• pregnant women
• autumn recipes
• banquet dishes
• aniseed
• cinnamon
• clear water
• coriander
• fennel
• guangdong rice wine
• red yeast rice
• rice wine
• sheep's hoof
• zanthoxylum bungeanum
• garlic
• ginger
• green onions
• salt
• soy sauce

Ingredients

Steps

1. 1 Use a knife to scrape the surface of the sheep's trotters and clean them. Then prepare the coriander, green onions, red yeast rice and ginger.

   

2. 2 Put the sheep's trotters into cold water and boil them for 3 minutes. Remove them and wash them to remove impurities. Keep the water dry and set aside.

   

3. 3 Wash the coriander (do not remove the roots), wash and cut the garlic into sections, slice the ginger, wrap 15 grams of red yeast rice in gauze, prepare a bowl of soy sauce, a bowl of Cantonese rice wine and a bowl of rice wine (the ratio of these three is one to one.), and prepare some aniseed, bay leaves, cumin and Sichuan peppercorns (put them in a spice box).

   

4. 4 Place the inner pot of the electric pressure cooker into the pot, then spread the coriander on the bottom of the pot, then add the garlic and green onions.

   

5. 5 Put the red yeast rice bag and seasoning box

   

6. 6 Arrange the blanched sheep hooves

   

7. 7 Pour in soy sauce, Cantonese rice wine and rice wine, then sprinkle with appropriate amount of salt.

   

8. 8 Finally, pour two bowls of water, the amount of water should be a little shorter than the sheep's trotters.

   

9. 9 Close the cover, align the opening and closing knob to the "lock" position, lightly touch any key to light up the display and enter standby mode.

   

10. 10 Then select beans and tendons, stew, select 70 for pressure, and then press the start button. A countdown of 45 minutes will be displayed.

    

11. 11 When the timer is up and the beep sounds, turn the opening and closing knob to the "on" position, then press the juice collection and flavor enhancement button, and press the plus sign to set the time for 15 minutes (the maximum program is 15 minutes. I have a lot of soup, so I used 15 minutes twice.)

    

12. 12 Then open the lid and turn the sheep's trotters over

    

13. 13 At this time, the work of collecting the juice has begun, and you can see the soup bubbling.

    

14. 14 When you see that the soup is almost gone, you can take it out of the pot (I used two 15-minute programs.)