Pig's feet and soybean jelly(zhu ti huang dou dong )

Pig's feet and soybean jelly

Introduction:

"Recently, I often cook pig's hoof and soybean soup, because grandma likes it. The crispy meat stewed in pressure cooker is very suitable for the teeth of the elderly. It is rich in nutrition and easy to digest and absorb. But Nuo dad and Nuo Bao don't like to eat crisp broth like this, so they made this soup jelly, which is very popular. "

Production steps:

Step 1: 1. Wash pig feet and blanch with cooking wine;

Step 2: 2. Remove the hair after blanching;

Step 3: 3. Wash and reserve;

Step 4: 4. Soak soybean for half an hour in advance;

Step 5: 5. Put the pig feet and soybean into the pressure cooker, add ginger and water, and stew them without any material;

Step 6: 6. After decompression, add appropriate amount of salt and chicken essence for seasoning;

Step 7: 7. The meat is crisp and rotten. You can directly remove the bone to get the meat;

Step 8: 8. Put the meat soup in a suitable container to solidify. In winter, room temperature is OK.

Step 9: 9. You can turn it upside down or eat it directly

Materials required:

Pig's feet: 2

Soybeans: 1 small bowl

Ginger: three pieces

Cooking wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Precautions: 1. Add more cooking wine when blanching, and then rinse twice with running water to remove the fishy smell of pig feet; 2. Finally, demould the mold well, soak the container in warm water, and then walk around the toothpick, and you can easily turn it upside down by peeling it lightly.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhu Ti Huang Dou Dong