How to make delicious and nutritious cured pig's feet

Cured pig's trotter is actually a way of cooking pig's trotter. In fact, it is relatively simple to stew cured pig's trotter, but it is recommended to stew it in a pressure cooker, and add some ginger slices and garlic during the stewing process to remove the fishy smell.

1. How to cook soybean stewed pork trotters

1. Wash the cured pig's trotters and chop them into pieces, wash and slice the ginger, wash and cut the green onions into sections, and peel the whole garlic.

2. Wash the soybeans first, put them into a pot and cook them to remove the bean smell.

3. Add water to the pot and bring it to a boil. Add pig's trotters and cooking wine. Cook over high heat to remove the blood from the trotters. Remove from the pot and set aside.

4. Add oil to the pan, when the oil is hot, add ginger slices, garlic, and onions, stir-fry, then add pig's trotters and stir-fry. Pour into a casserole, add water and soybeans, bring to a boil over high heat, then simmer over low heat for about 30 minutes until the soup turns white, add salt, chicken stock, chopped green onions, sprinkle with a little white pepper powder, and serve.

2. How to make cured pig's trotter stew

practice:

1. Boil the cured pig's trotters in boiling water for a few seconds and then remove them from the water.

2. Prepare a pressure cooker (I'm too lazy to use it after work), put in the pig's trotters, add water to cover them and simmer on high heat for 40 minutes (no need to add salt, the saltiness itself is enough). Add the thickly sliced ​​​​children's cabbage and cook for a few minutes, sprinkle with a little chicken essence (optional), and it's OK!

3. Steamed Cured Pig’s Trotters with Dried Beans

Ingredients: 300 grams of cured pig's trotters, 30 grams of dried beans, and 100 grams of choy sum.

Seasoning: 15 grams of Liuyang fermented black beans, 5 grams of ginger, 5 grams of garlic, 2 grams of MSG, 10 grams of red dry pepper powder, 2 grams of chicken essence, 5 grams of chopped green onion, 500 grams of salad oil (actual consumption: 30 grams).

Preparation method:

1. Chop the cured pig's trotters into 3 cm cubes, soak them in rice washing water for 40 minutes, wash them and blanch them in boiling water for 5 minutes.

2. Blanch the choy sum in boiling water for 1 minute and set aside.

3. Heat the oil in the pot until it is 40% hot, then fry the pig's trotters for 5 minutes (on low heat), remove from the pan and drain the oil.

4. Soak the dried beans in warm water, cut them into 4 cm long pieces, and fry them in a clean pot until dry.

5. Place the pig's trotters in a bowl. Leave some oil in the pot and heat it to 60% hot. Add the fermented black beans and stir-fry over high heat. Add the ginger, garlic, dried beans, red pepper powder, MSG, and chicken stock, stir-fry for 1 minute, then cover the pig's trotters and steam in a steamer over high heat for 60 minutes.

6. Pour out the soup in the bowl, turn the pig's trotter over and put it on a plate. Thicken the soup in the pot and pour oil on the pig's trotter. Sprinkle with chopped green onions and surround the plate with vegetable cores.