raw material

A few pairs of sheep's feet, a coconut, red dates, medlar, ginger, Adenophora adenophora and sugarcane (used to remove the fishy smell), yellow leaves, a small amount of dried tangerine peel and star anise spice (don't put too much of these, otherwise the soup will be bitter), etc. Oil, salt, chicken essence, sugar, wine, vinegar and so on.

Two practices

1. Scrape the bought sheep's hoof with a knife or burn it to remove the hair roots, then wash it with clear water, boil it and pour it into blanching water.

2, scoop clean water, remove some unclean things, and remove some odor.

3. Put the cooked sheep's hoof into the pressure cooker, add various ingredients, pour the coconut juice into the casserole, peel off the yellow skin outside the coconut, and cut the white part inside into the pot.

4. Cover the pot and bake for three minutes. Be careful not to overdo it. Otherwise, if you eat for a while, those hamstrings will lose their toughness when chewed.

5. Turn off the fire and stew for three minutes, then pour cold water into the pressure cooker, open the lid and put on another convenient lid, and simmer slowly for half an hour until the soup turns cloudy and white.