Homestyle Hot and Spicy Lamb Ankles
Flower Pepper Goat Hoof is a specialty food in Xinjiang.It belongs to Halal cuisine. Due to its spicy flavor, it is one of the most eye-catching dishes among Xinjiang's special delicacies. Just looking at the alluring flame-red broth and the towering pile of goat hooves in a large bowl over 90 centimeters high, you will stop to observe and drool. Forget about its taste; just the appeal of the vibrant red soup and the heaping pile in a big bowl alone is enough to make you pause and yearn for it. Adding Xinjiang-style thread Chili and large slices of green onion, along with the inviting red-hot broth in the large bowl, will make you stop to eat several pieces.
Nowadays, Hua La Goat Hoof can be found in many specialty barbecue restaurants and food streets in Xinjiang. You can choose freely while enjoying it. Pairing it with USu beer from Xinjiang is the most authentic way. The delightful flavor of Hua La Goat Hoof will leave a long-lasting impression on you, making you want to eat more and drink more.
Hua La Goat Hoof
Main Ingredients: 10 processed goat hooves
Side Ingredients: 20 grams of red oil, 20 grams of salt,5 grams of Sichuan pepper grains, 30 slices of dried chili, 10 grams of ginger,50 grams of colored sugar, 3 star anise, 3 grams of fennel seeds, 10 pieces of bay leaves, 3 cardamom pods, 5 grams of cassia bark, 2 grams of magnolia bark, 3 pieces of white root, 3 grams of pepper grains, one large green onion, 3 grams of rock sugar cubes.Cooking Hua La Goat Hoof 1. Soak the goat hooves in alkaline water, wash them clean, remove any burnt parts, and rinse with clear water to eliminate the alkali.
2. Add water, salt, spice box, goat hooves, ginger, dried chili, rock sugar, colored sugar, and bring to a boil in a pressure cooker.
3. Place the lid on tightly and let it boil under high heat until the pressure valve starts whistling. Pressure cook for 15 minutes, then turn off the heat. Wait until the pressure drops before taking out the goat hooves.
4. Use the broth from cooking the goat hooves to simmer with dried chilies and Sichuan pepper grains over low heat until fragrant and spicy. Cut green onions into slices.
5. Pour the seasoned broth over the goat hooves, add red oil, and sprinkle with green onion slices.Cooking Tips for Hua La Goat Hoof 1. Usually cooked in a large pot; use a pressure cooker at home to save time.
2. Cooking time depends on the size of the goat hooves and quantity; avoid overcooking them.
Nutritional Value of Goat Hooves
Goat hooves have cooling, detoxifying properties, can stop bleeding, and relieve constipation.
Dried ginger is used to treat bloody diarrhea, severe constipation in children, eye redness, swollen tongue, etc.
According to The Herbal Medicine of Yunnan: Treats bloody diarrhea and severe constipation.
The Classic records that it treats head lice and itching, clears heat, and cures vaginal sores in women.
According to The Book of Ben Cao: Treats dandruff and skin rashes, kills all parasites and swellings.Blood has hemostatic and heat-clearing, bowel-movements promoting effects. Leaves treat intestinal wind constipation, childhood accumulation, red eyes, swollen tongue, etc. According to The Herbal Medicine of Yunnan: treats bloody stool from intestinal wind and severe constipation. As recorded in The Classic of the Materia Medica: treats head lice and itching, clears heat, and heals vaginal sores in women. According to The Ben Cao of the Day Workshop: treats ringworm, kills all kinds of worms and toxic swellings.Vinegar mops and applies.
