The practice of embossing meat

Preparation materials: sheep's head 1, 4 sheep's hoofs, garlic 1, ginger 1, salt, dried pepper, pepper and a little cinnamon.

Production steps:

1, wash sheep's head and hoof, put them in a cold water pot and bring them to a boil.

2, turn off the small fire and gently skim off the floating foam, be patient, it takes about 6 or 7 minutes to be completely clean.

3, clear soup is like this, cooking is also a refreshing feeling.

4. Add the prepared seasoning.

5. Salt is a large particle salt root recovered from salt lake.

6, cook for more than an hour, when it is easier to pierce with chopsticks, turn around and drain the hooves for use. There is not much soup left. Filter out impurities with cockroaches for later use.

7. Peel off the meat and various tendons on the head and hoof skin and chop them.

8. Keep the red meat and fry it, and use the rest for cooking.

9. Add enough water to the meat, tendons and broth in the picture above and cook them together. I stewed it for more than 40 minutes. After cooling, I put them in a container and put them in the refrigerator for one night.

10, refrigerated.

1 1, finished product drawing.