The practice of foot of sheep of boiled in clear soup, how is foot of sheep of boiled in clear soup done delicious
Ovine foot it is soup of hotpot of ovine hoof ~ everybody may eat quite more, but foot of sheep of boiled in clear soup reckons very few person has eaten, ovine foot although the pork is little but stew changed leather veins that stand out under the skin, taste much still without the be bored with of pig hoof the delicacy of hotpot, more bright sweet soft play. Know this kind of way, because go,be Guiyang of Tong Tong home town when he takes me to eat, that is a breakfast bit that sells hotpot technically pink, inn is in the corner Ga La of vintage village, domestic type is managed, those who come is frequent visitor, the hotpot sheep miscellaneous pink with storefront small common assortment, but ovine foot is however most what Jing admires is same. Every deadbeat should eat foot of on 9 sheep basically to match a bowl of pink again, scarcely too can easy and comfortable. Nevertheless the price is nodded a bit expensive, a 15. Hey ~ is thinking this flavour all the time, oneself will try to be done. This flavour always lets me imagine move and Tong Tong became the home, two young husband and wife tick off what the shoulder builds a back to gnaw ~ of foot of on a few sheep be perfectly satisfied ah!

With makings 

Ovine foot What I do is 3 quantity
Ginger
Small
Green Chinese onion
Half
Chinese prickly ash
Right amount
Cooking wine
A few (also can use liquor beer)
Caraway
Much dot is more delicious
Pickled Chinese cabbage
Individual taste choice does not put the basis
Anise, sweet leaf Each one

The practice of foot of sheep of boiled in clear soup 

  1. Ovine foot is abluent, the Lijiabai that put bowl scald of hops any of several hot spice plants together, it is OK to boil end giving surplus

  2. Green cuts paragraphs small, ginger section, anise sweet leaf each one (much seize flavour) Chinese prickly ash (many bits OKer) , like to bit of piquancy can add 3 two Gan Gongjiao, liquor a few into boiler falling in, good scald sheep base is put in, water has done not have ovine foot again some more, what I use is electric pressure cooker so some faster, move the archives that stew, 25 minutes can.

  3. After giving boiler, add pickled Chinese cabbage to be boiled a little while again, put caraway, salt, bai Hu any of several hot spice plants flavors, can fill piece.

    The practice measure of foot of sheep of boiled in clear soup 3

Small stick person

The picture was not taken when be being done before, fill from the back on
Suggest or use high-pressured boiler, stew otherwise soft sodden need 9 hours at least.
2020-07-21
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