Ginkgo Braised Lamb's Hoof, a winter nourishing dish How to make

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  1.①Sheep's hoof Wash and cut into sections, add an appropriate amount of ginger slices and 2 tablespoons of cooking wine to a pot in cold water and start to blanch.Boil the water and continue to blanch for 5 minutes (to remove the fishy smell, blood and grease foam).
  ② After blanching, take the sheep's hooves out and put them into cold water to make the mutton more elastic and remove the scum (if there are stray hairs on the sheep's hooves, you can use a small clip to pull them out).

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  2. ① Fresh ginkgo needs to be cooked in a pressure cooker before putting it in the pot Stir fry until they are all open, peel off the shell and take out the pulp.
  ② Add an appropriate amount of oil to the pot and a few slices of ginger.Heat the oil to 50% heat and stir-fry the lamb's trotters until the skin is slightly yellow (you can also add oil first, add rock sugar to melt, and then pour in the lamb's trotters for coloring to remove the fishy smell) Taste, improve freshness).

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  3.Add ginkgo and stir-fry together, add light soy sauce and dark soy sauce to adjust the color ; Add boiling water and simmer slowly, the amount of water should cover the sheep's hooves; then add a little tangerine peel, cinnamon bark, thyme, and yellow rock sugar from the Ganzhi Garden; after simmering over high heat, turn to medium-low heat and simmer slowly until the sheep's hooves are soft.

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  4. Finally, heat to reduce the juice and add a little MSG for seasoning.