Wind hoof(feng ti )

Air shoe method:

Raw materials for making wind shoes:

750 grams of pig forelegs, 150 grams of windfish, 20 grams of refined salt, 40 grams of soy sauce, 25 grams of sugar, 50 grams of Shaojiu, 15 grams of monosodium glutamate, 15 grams of onion and ginger.

Manufacturing steps of wind shoe:

Cut open the main bone of the cleaned pig's hooves, cut off the pig's claws, put them into the pot together, scoop in the broth and bring to a boil, skim off the foam, take out the hooves and wash them, then put them into the original pot, add Shaojiu, refined salt, scallion and ginger and bring to a boil, move them to a low heat until they are six mature, take out the bone of the fire and put soy sauce on the hooves. Cut the windfish into pieces and put it into a bowl. Put the pig's hoof skin down on the fish. Then put the pig's paw, add Shaojiu, soy sauce, monosodium glutamate and sugar. Spoon the broth into the pot. Cover the bowl with a disc. Steam the fish in the cage for about 2 hours until the hooves are crisp. Take out the soup, turn it into a plate and pour the soup.

Characteristics of wind shoe:

The skin of hoof and arm is glutinous and the meat is rotten. The Phoenix fish is delicious. The wine fragrance is overflowing and the flavor is unique.

Wind hoof

Fengti is a famous traditional dish with rich flavor and color, belonging to Jiangsu cuisine. The skin of hoof and arm is glutinous and the meat is rotten. The Phoenix fish is delicious. The wine fragrance is overflowing and the flavor is unique. Cut open the main bone of the cleaned pig's hooves, cut off the pig's claws, put them into the pot together, scoop in the broth and bring to a boil, skim off the foam, remove the hooves and wash them, then put them into the original pot, add Shaojiu, refined salt, onion and ginger and bring to a boil, move them to a low heat until they are six mature, remove the bone from the broth and wipe the hooves with soy sauce. Cut the windfish into pieces and put it into a bowl. Put the pig's hoof skin down on the fish. Then put in the pig's paw and add Shaojiu (soy sauce, monosodium glutamate and sugar). Spoon it into the original broth in the pot. Cover the bowl with a disc. Steam it with high heat for about 2 hours until the hooves are crisp. Take out and decant the soup. Turn it into a plate and pour the soup.

essential information

Dish name: Fengti

Cuisine: Jiangsu cuisine

Features: the skin of hoof and arm is glutinous and the meat is rotten, the Phoenix fish is delicious, the wine fragrance is overflowing, and the flavor is unique.

Food materials

Pig forelegs 750 grams, 150 grams of windfish. 20 grams of refined salt, 40 grams of soy sauce, 25 grams of sugar, 50 grams of Shaojiu, 15 grams of monosodium glutamate, 15 grams of onion and ginger.

Production process

Cut open the main bone of the cleaned pig's hooves, cut off the pig's claws, put them into the pot together, scoop in the broth and bring to a boil, skim off the foam, take out the hooves and wash them, then put them into the original pot, add Shaojiu, refined salt, scallion and ginger and bring to a boil, move them to a low heat until they are six mature, take out the bone of the fire and wipe the hooves with soy sauce. Cut the windfish into pieces and put it into a bowl. Put the pig's hoof skin down on the fish. Then put in the pig's paw and add Shaojiu (soy sauce, monosodium glutamate and sugar). Spoon it into the original broth in the pot. Cover the bowl with a disc. Steam it with high heat for about 2 hours until the hooves are crisp. Take out and decant the soup. Turn it into a plate and pour the soup.

nutritive value:

Pig feet - also known as pig feet, pig hands, pig feet claws. Pig hoof is rich in collagen protein, fat content is lower than fat, and does not contain cholesterol

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Feng Ti