Braised mutton head and trotters

Directions

1. Expose your feet to the flame, scrape them with a knife, and remove the hooves while they are still warm; finish by soaking them in hot water and using a heated metal rod to remove any remaining hairs. ≈ 3 min
2. Wash with warm water, using a knife to scrape away any residue. ≈ 2 min
3. Cut the feet into 2 or 3 pieces, make a slit between the scales, and remove the inner part. ≈ 8 min
4. Separate the head into two halves, cut through the bones, and remove the brain. Wash the head and place it in the large pot. ≈ 2 min
5. Clean the membrane, cut it into 4 or 5 pieces, and immerse each piece individually in the simmering water (not all at once, otherwise the outer layer will not separate). ≈ 8 min
6. Cut the shank into 4 to 5 cm pieces and add it to the stockpot along with the feet. Cover with water and bring to a boil. ≈ 8 min
7. Stir gently while boiling, without adding salt. ⏱ ≈ 10 min
8. Once cooked, remove the large bones, cut the large pieces of meat, and return them to the pot to continue cooking. ⏱ ≈ 10 min
9. Serve very hot, with minced garlic, salt, and vinegar on the side. ≈ 2 min