Xinjiang special dish - spicy mutton hoof

Xinjiang special dish - spicy mutton hoof

Introduction:

"Hula sheep's hoof is a delicious food named for its spicy taste. It is a traditional custom of Uygur, Hui and other Muslim nationalities in Xinjiang to cook delicious sheep's hooves and heads. "

Production steps:

Step 1: clean and remove the wool of the sheep's hooves, then remove the shell of the hooves, bake the surface of the sheep's hooves with a fire, burn off the tiny wool that can't be seen, and finally wash them with alkaline water.

Step 2: add star anise, fennel, cinnamon, dried ginger and fragrant leaves to make a brine

Step 3: add a large amount of red pepper, pepper, green onion and a small amount of ginger into the pot.

Step 4: stew the sheep's hooves in the old soup pot and put them on the plate. Marinate the sheep's hooves until they are cooked and rotten. The sheep's hooves have no meat, just a layer of skin. Be careful not to rot too much, which will lead to the tragic end of bone and meat separation. After marinating, take it out and mix it with pepper, spicy noodles and other seasonings, or you can drizzle some of the marinated soup just now.

Materials required:

Sheep's hoof: moderate

Star anise: right amount

Red pepper: plenty

Ginger: a small amount

Fennel: right amount

Cinnamon: moderate

Ginger: right amount

Fragrant leaves: appropriate amount

Scallion: right amount

Pepper: right amount

Note: Hu spicy mutton hoof is a famous Xinjiang food because of its spicy. It is a traditional custom of Uygur, Hui and other Muslim nationalities in Xinjiang to cook delicious sheep's hooves and heads. It's spicy and delicious. It's not greasy. You can chew soup in your mouth. Especially in summer and autumn, you can eat it and drink Xinjiang Wusu Beer in the outdoor night market in Xinjiang. It's really delicious.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: spicy