Steamed hooves?

Yes, you can. The practice is as follows:

There are 1 pig forepaws (about 1500g).

Auxiliary materials:

Seasoning: salt 15g, onion 10g, ginger 10g, Shaoxing wine 25g, coriander 5g and sesame oil 10g.

Production method:

1. First remove the impurities from the hoof pliers, scrape them clean, and peel off the skin with a knife (for other purposes). Blanch it in a boiling water pot, scoop it up and rinse it with clean water.

2. Wash the wok, put the hooves in it, inject clean water, subject to water immersion, put it on a big fire and boil it, and skim off the floating foam. Add salt, onion, ginger and Shaoxing wine, cover the lid and simmer for about 2 hours until crisp. Pick out ginger slices and shallots, put hooves and soup into a soup bowl, drop sesame oil and sprinkle with coriander powder.