What is the best way to eat sheep's hoof?

Hey, you still eat sheep's feet. I want to eat, too. Do you eat less or more?

(1). Light

Materials:

Two sheep's feet, some stew ingredients (available in big pharmacies), and some vegetables. What you like is up to you.

Seasoning:

One slice of ginger, two spoonfuls of glutinous rice wine and a little refined salt.

Exercise:

1, round meat, astragalus and codonopsis pilosula are washed.

2. Put the sheep's hoof in boiling water, fire for 8 minutes, put the sheep's moustache in boiling water, fire for 3 minutes, take it out and wash it.

3. Put a proper amount of clear water into the fire for 6 minutes until it boils, put down all the materials, wine and ginger slices, and simmer for 50 minutes, adding salt to taste.

(2) Strong smell

raw material

600g of sheep's hoof, 200g of Chinese cabbage, 20g of onion ginger10g, 5g of white sugar15g, 20g of sheep's hoof stock soup, 4g of refined salt, 2g of monosodium glutamate, 0g of wet starch10g, 30g of lard, 0g of sesame oil10g, and 20 of white wine.

manufacture

1 diameter Cut the cabbage into strips. Slice onion and ginger. Boneless sheep's hoof, put it in a bowl and add sugar.

2. Pour the original soup of braised mutton trotters into the mutton trotters, and add 2g of Shaoxing wine, refined salt, scallion and ginger slices.

3 put the sheep's hoof in a steamer and steam it until it is cooked. Take it out, drain the soup into the wok, and buckle the sheep's hoof into the plate.

4. Stir-fry the cabbage in lard, add refined salt and monosodium glutamate 1g, and wrap the sheep's hoof. Stir-fry the mutton hoof juice, add monosodium glutamate, thicken with wet starch, and pour sesame oil on the mutton hoof.

trait

Sheep hoof is soft and rotten, fat and mellow, salty and sweet.

Operation prompt

Steaming sheep's hoofs takes a long time, so it needs strong fire. Stir-fry vegetables quickly.

Be careful not to eat with mutton before eating;

Mutton * watermelon-it hurts.

Mutton: Don't eat it with pumpkin, otherwise jaundice and beriberi, chest tightness and bloating will easily occur.

Mutton: avoid eating with bean paste, buckwheat noodles, cheese, pumpkin, vinegar, red beans and dried plum vegetables; Avoid copper cinnabar.

Sparrow meat: not suitable for eating with mutton.

Red beans: not suitable for eating with mutton.

Mutton is very similar to vinegar: vinegar should be paired with cold food, while mutton is too hot to be paired with vinegar.

Mutton; Not suitable for eating with grapefruit and oranges.

Mutton and buckwheat are opposite in cold and heat, so they should not be eaten together.

Mutton and chestnuts are very similar: neither is easy to digest, nor is it suitable for stewing and frying together. Eating together may even cause vomiting.

Mutton and bamboo shoots are very similar: they will be poisoned when eaten together.

Mutton is very similar to Pinellia ternata: eating together affects the absorption of nutrients.

Tea is very similar to mutton: it is prone to constipation.