Cooking Steps

1. 

   Step1:Wash the hoof and arm. Boil in water. Scald the hoof and arm, then take out and rinse the foa

2. 

   Step2:Add water to the pot. Add 1 tablespoon ginger, scallion knot, cinnamon leaf, star anise, prickly ash and rice wine. Put the hooves and arms into the pot and boil. Skim off the surface froth. Continue boiling for about 20 minutes and take out

3. 

   Step3:Put a small hole in the meat skin with a small bamboo stick. Spread soy sauce on it by heat

4. 

   Step4:In the oil pan, fry the marinated hooves until golden brown and crispy, then fish out the oil for control. (special reminder - be careful when frying ingredients. Press with the lid to avoid being splashed by hot oil

5. 

   Step5:Put a layer of chicken bone on the bottom of the casserole. Put the fried hooves and arms into the casserole. Add 2 bowls of filtered broth in 2. Add 3 spoons of ice sugar and soy sauce. Add 1 cup of yellow rice wine. After boiling in high heat, turn to low heat and slowly cook until cooked and rotten

6. 

   Step6:Break broccoli into small pieces. Sit in the pot, put a small spoon of salt, drop a few drops of oil and boil. Scald broccoli till it's broken, take out the water and cool it. Put the plate on the bottom. Split the cooked hooves and arms and put them on broccoli. Take another wok, boil the remaining soup in 5, hook a little water starch to collect the concentrated juice, pour it on the meat surface, sprinkle a little soaked medlar on the table.