Stewed pig's feet with radish(tang nong wei mei luo bo wei zhu ti )

Stewed pig's feet with radish

Introduction:

Production steps:

Step 1: all ingredients are ready.

Step 2: wash pig hoof with running water to remove blood water, and then soak in water for 10 minutes.

Step 3: boil water in the pot, put pig's feet in the pot and cook for 2 minutes.

Step 4: remove the water from the pig's hoof and drain.

Step 5: wash the soup pot, put the water without pig's feet, put a piece of fragrant leaf, put two pieces of ginger into the pot and cook with pig's feet.

Step 6: drop a few drops of white vinegar into the pot, cover, bring to a boil over high heat, turn to low heat and cook slowly for 3 hours.

Step 7: when cooking pig feet, wash radish and cut into hob pieces.

Step 8: after 3 hours, pour the radish into the soup pot and cook for 15 minutes.

Step 9: after the radish is soft and rotten, add appropriate amount of salt, a small amount of chicken essence to taste, sprinkle with chives, then turn off the heat and put on the plate.

Materials required:

Fresh pig feet: 1

Radish: 1

Scallion: right amount

Ginger: right amount

Fragrant leaf: 1 piece

White vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1, when cooking pig's feet, check whether pig's feet stick to the pot for many times, and shovel the contact surface between pig's feet and pot with a spatula. 2. When the soup turns white, the water for cooking pig's feet is consumed, and cold water can be added several times in a small amount. Do not add more than half a bowl at a time, then continue to simmer. 3. Radish is just for a moment. It can't be put more. Radish is easy to grab flavor, so one small radish is enough.

Production difficulty: Advanced

Process: simmer

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Tang Nong Wei Mei Luo Bo Wei Zhu Ti