Stewed mutton hoof with white radish and medlar-You Are Foodie

By Caesar
80

Stewed mutton hoof with white radish and medlar

Nutritional value of sheep hoofSheep hoof is rich in collagen protein and does not contain cholesterol, which can enhance the physiological metabolism of human cells,Make skin more elastic and tenacious, and delay skin aging;It can also be used for deficiency of Qi and blood, asthenia and emaciation; Spleen stomach deficiency and cold, abdominal pain, little food or vomiting, kidney deficiency and Yang failure,Weak waist and knees, frequent urination, impotence.Sheep 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 can help the growth and development of teenagers and slow down the speed of osteoporosis in the middle-aged and elderly.

Main Ingredients

ternip half
Sheep hoof 600 g

Auxiliary Ingredients

1. add more ginger and cooking wine to remove the fishy smell.2. you can also put some orange peel to remove the smell.3. do not use too much seasoning.

Step 1 . Scrape the sheep's hoof and tail, clean the wool and impurities, and wash them.

Step 2 . Boil the water in the pot, add wine, feed the sheep's hooves, blanch the sheep's tail for 5 minutes, remove, wash and chop large pieces.

Step 3 . Take the pressure cooker, put the sheep's hoof, tail, water, seasoned wine, ginger, onion, star anise, boil over high heat, and reduce the heat for 10 minutes.

Step 4 . Then turn to casserole and reduce the heat for 60 minutes.

Step 5 . Wash the white radish and cut it into hobs.

Step 6 . Put the radish into a casserole and boil it over medium heat for 20 minutes.

Step 7 . Add medlar and cook for 3 minutes.

Step 8 . Add some salt, pepper, chicken essence and green onions.

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