Snow Mountain Camel’s Hoof

Snow Mountain Camel’s Hoof

　　Camels are known as the "ships of the desert," and camel’s hooves have long been regarded as a delicacy in Chinese cuisine, historically ranked alongside bear’s paw. The dish Snow Mountain Camel’s Hoof is an innovative creation from Dunhuang. All ingredients are sourced locally, and the elegant name is complemented by a "snow mountain" presentation that highlights the scenery of China’s northwest. Simple yet refined, with a balanced composition, the dish is pleasing to the eye and delightful to the palate. It is not only a renowned local specialty but also a work of culinary art, beloved by diners.

　　Cooking Method: Braised

　　Flavor Profile: Salty and Savory

　　Main Ingredients: One prepared camel’s hoof, six egg whites (see preparation method for camel’s hoof below)

　　Side Ingredients: 20g each of scallions, ginger, and garlic

　　Seasonings: 5g salt, 10g soy sauce, 15g cooking wine, 3g pepper, 5g MSG, 10g sesame oil, 50g chicken broth, 16g cornstarch

　　Preparation Process:

　　1. Remove the odor from the camel’s hoof, slice it, and arrange the slices neatly in a bowl. Add scallion segments, ginger slices, garlic, chicken broth, and all seasonings. Mix well, pour the mixture over the hoof slices, and steam in a steamer for about 40 minutes. Remove, discard the seasonings and broth, then invert the hoof onto a plate.

　　2. Beat the egg whites until they form stiff peaks, stiff enough to hold a chopstick upright. Spoon the foam onto the plate and steam in the steamer for a few minutes. Arrange it around the camel’s hoof to resemble a snow mountain, and garnish with green vegetables.

　　3. Bring the original broth to a simmer in a pot, adjust the seasoning, thicken with cornstarch to form a flowing sauce, and pour it over the camel’s hoof to finish the dish.

　　Dish Characteristics: Beautifully presented, ingeniously conceived, savory in flavor, bright red in color, and rich in nutrition.

　　Health Benefits: Tonifies the middle energizer and boosts qi, strengthens tendons and bones.

　　Camel’s Hoof Preparation: Place one camel’s hoof in boiling water to blanch and rinse. Repeat the rinsing process three times to eliminate any strong odors. In a pot, add water along with scallion segments, ginger chunks, onion chunks, carrots, and the camel’s hoof. Bring to a boil over high heat, then add cooking wine and a small amount of liquor. Simmer over low heat until cooked, remove, and discard the bones.

　　Key Technique: The initial processing of the camel’s hoof must include repeated blanching to fully remove any unpleasant smell.