Stewed pig's feet soup with kelp
Introduction:
"Hoof flower soup" is Chongqing's general name for stewed pig's feet soup. Because the stew time is long, the skin of pig's feet is crisp and rotten, and floats in the soup like a flower. After adding excipients, it effectively absorbs a large amount of oil, making the soup not greasy, smooth and delicious, and rich in nutrition, which is deeply loved by Chongqing people. "
Production steps:
Step 1: after the pig feet are skinned, wash them and cut them into large pieces.
Step 2: put it into the purple sand stew pot, add water and stew with ginger. After boiling, remove the froth and continue to simmer for 1 hour.
Step 3: soak kelp, wash and shred.
Step 4: add to the soup and simmer for another hour.
Step 5: turn off the heat, add salt and white pepper. Serve in a soup bowl and add the scallions.
Materials required:
Pig feet: 1
Kelp: right amount
Ginger: right amount
Shallot: moderate
Salt: right amount
White pepper: moderate
Note: when eating hoof flower and kelp, you can prepare a spicy saucer, which makes it taste better.
Production difficulty: simple
Technology: stewing
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Hai Dai Dun Zhu Ti Tang Hai Dai Ti Hua Tang
Stewed pig's feet soup with kelp
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