Stewed mutton feet with radish and medlar

Stewed mutton feet with radish and medlar

Introduction:

"The nutritional value of sheep's hoof" 1. Sheep's hoof is rich in collagen protein, and does not contain cholesterol. It can enhance the physiological metabolism of human cells, make the skin more elastic and resilient, and delay the aging of the skin; 2. It can also be used for deficiency of Qi and blood, fatigue and emaciation; spleen and stomach deficiency and cold, abdominal pain, less food or vomiting, kidney deficiency and Yang failure, waist and knee soreness, frequent urination, impotence. 3. Sheep's hoof also has the effect of strengthening tendons and bones. It has a good therapeutic effect on those with weak waist and knees and thin body. It is helpful to the growth and development of teenagers and slow down the speed of osteoporosis in middle-aged and elderly people. "

Production steps:

Step 1: scrape the sheep's hoof and tail, clean the hair and impurities, and wash them.

Step 2: Boil the water in the pot, add wine, sheep hoof, blanch the tail of sheep for 5 minutes, remove, wash and cut into large pieces.

Step 3: take the pressure cooker, put in the feet, tail, put water, add wine, ginger, onion, star anise, high heat boil, low heat 10 minutes.

Step 4: turn to the casserole and let it simmer for 60 minutes.

Step 5: wash the radish and cut into hob pieces.

Step 6: put radish into casserole, boil over medium heat, low heat for 20 minutes.

Step 7: add wolfberry and cook for 3 minutes.

Step 8: add some salt, pepper, chicken essence and green onion.

Materials required:

Sheep's hoof: 600g

White radish: half

Wolfberry: 1

Ginger: 4 tablets

Scallion: 2

Salt: 4 g

Cooking wine: 5 spoons

Star anise: 2 petals

Pepper: 2G

Note: 1. Put more ginger and cooking wine to remove the fishy smell. 2. You can also put some orange peel to remove the fishy smell. 3. Not too much seasoning.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh