Chinese Food
Chinese yam black fungus and fat hoof soup
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Hoof fat. It's the name of Jiangnan. The north is called elbow. It can be roasted, roasted or stewed. Before that, Muma would also use dates, peaches, etc. in winter. Plus 1 or 2 hoof fat. Stew the sweet soup in a casserole. After it's cooled, it's frozen. Every day, use a small bowl to scoop up a bowl of steaming hot food. The taste in warm memory
Cooking ingredients
Cooking Steps
Step1:Hoof fat is convenient for stewing. When you buy it, you can let the stall owner chop it small. Of course, if you like a large and complete one, you can also not chop i
Step2:After bleeding, wash the skin piece by piece. Pull out the fur on the skin. Use a knife to scrape the skin as well
Step3:Cleaning complet
Step4:Put in enough water (completely submerge the hoof fat). Then put in onion and ginger and cooking wine. Simmer slowly after the fire is over
Step5:Then deal with yams. It's better to peel the tap water with warm water on, so that the hands will suffer less
Step6:Cut into hobs. Spar
Step7:Clean the black fungus after foamin
Step8:When the hoof is stewed until it can be easily poked in with chopstick
Step9:Add ya
Step10:Black fungus. Cover it and stew until the yam is ripe. Put salt in it
Step11:Sprinkle a handful of green onions. Cook for another 20 seconds or so and wait for the fragrance to come out. Turn off the fire
Step12:Don
Step13:Don
Step14:Don
Cooking tips:There are skills in making delicious dishes.
