Chinese Food
Embossed meat
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In my childhood more than 40 years ago, when I killed cattle and sheep in winter, my grandfather would boil the embossed meat with his head and hoof. It was usually eaten only a little year ago. The strong fragrance is unforgettable to this day
Cooking ingredients
Cooking Steps
Step1:Clean the cold water pot under the sheep's feet. Heat it up.
Step2:Turn off the fire and gently skim off the foam. Be patient. It will take about 6 or 7 minutes to completely clean.
Step3:This is the way to skim clean soup. It's refreshing to cook it again.
Step4:Put in the prepared seasoning.
Step5:Salt is the big granular salt root I picked up from the salt lake here.
Step6:It took more than an hour to cook. When it's easy to pierce it with chopsticks, take out the head and feet and drain them. There's not much soup left. Filter the impurities with sweet potato hat for standby
Step7:Peel off the flesh and tendons on the skin of the head and hoof and cut them into pieces.
Step8:All the red meat will be stir fried later. The rest will be cooked.
Step9:Boil the meat, gluten and broth above with enough water. Boil over low heat. I boil it for more than 40 minutes. Then put it in the container and refrigerate it overnight.
Step10:There's a lot of collagen. It's delicious with vinegar and garlic juice.
Cooking tips:There are skills in making delicious dishes.
