How to make cow's hoof delicious?

1. Chop the cow's hoof, put it in a pot, add home-cooked seasoning and cook until it is soft and cooked for use.

2. Cook the konjac vermicelli and bamboo shoots in a pot, and then put them in the pot. Before taking the vegetables, put the pre-cooked trotters and juice into the pot and heat them on the stove to eat.

Raw materials: 500g of high-quality cowpea with skin, and 0/00g of chestnut/kloc.

Peasant-style niuti

Seasoning: 50g of spicy juice, millet pepper 10g, 2g of coriander, 5g of wet starch, 5g of star anise, 5g of onion and 5g of ginger.

Making:

1. Take out the thin claws of the cow and cut them into small pieces 3.5 cm square.

2. Put the cow's paw in a pressure cooker, add star anise, onion and ginger slices, press for 30-35 minutes until cooked, and remove the bones.

3. Buckle the boneless cow's paws on the plate, add chestnuts, pour spicy juice and steam in a steamer for 30 minutes.

4. Steam the juice from the cow's paw into the pot, add the millet pepper, thicken it with wet starch, pour it on the cow's paw and sprinkle with coriander.