Cooking Steps

1. 

   Step1:1. Clean the hoof and arm, remove the bone, and keep the integrity. You'd better ask the butcher to remove the bone for you.

2. 

   Step2:Use proper salt and sugar to make a mask for the hooves. Then put it in the refrigerator and marinate it overnight.

3. 

   Step3:3. Use gauze and cotton rope to tie the hooves and arms tightly (technical work. Try to tie them as much as possible). Put the tied hooves and arms into boiling water and blanch them. Rinse them.

4. 

   Step4:4. Add water to the pot again. Put the hoof in the hoof. The water can't exceed the hoof. Put all the auxiliary materials into the pot for stewing. Generally, turn the heat to low for 23 hours after boiling. After turning off the fire, soak the hoof in the pot until it cools down.

5. 

   Step5:5. Take the hoof out of the pot and refrigerate it for more than 1 hour. Take out the gauze slice and put it into a disk.