Cooking Steps

1. 

   Step1:Beancurd softens in water. Peel the radish and cut the hob. Ginger slices. Peel the garlic and pat it loose. The hoof is peeled. Cinnamon, fragrant leaves, star anise, grass fruit and pepper are put into disposable tea bag to change into spice bag.

2. 

   Step2:Heat the wok. Add a little oil. Stir fry the lamb chops until the surface changes color.

3. 

   Step3:Add Pixian bean paste, ginger slices and garlic, stir fry to make the fragrance. Seasoning with old style, raw style, sugar and rice wine.

4. 

   Step4:Add the water, spice bag and horseshoe covered with lamb chops and simmer for about an hour and a half.

5. 

   Step5:Add in the radish and cook for another half an hour or so until the lamb chops are soft. Add beancurd and cook for the last 10 minutes. (it can be put into a pressure cooker and pressed together with radish pieces for 20 minutes, and then taken out for further operation.)

6. 

   Step6:Try to taste before leaving the pot. Add salt to taste if necessary. Sprinkle a little black pepper. Cumin powder to improve the taste.