Stewed pig's feet

Stewed pig's feet

Introduction:

"Pig's hoof is flat in nature and tastes sweet and salty. It has the functions of tonifying weakness and filling kidney essence. Pig hoof contains more protein, fat, carbohydrate, calcium, phosphorus, magnesium, iron, vitamin A, D, e, K and other beneficial ingredients. It is rich in collagen protein and has good therapeutic effect on senile neurasthenia (insomnia). Patients with kidney stones can eat more collagen rich foods such as pig's feet. It's good to use the stewed hoof flowers, delicious meat pastry, wine and rice

Production steps:

Step 1: prepare four pig's feet (chop them when you buy them).

Step 2: wash the pig's hooves, and carefully clean the tiny hairs with tweezers.

Step 3: add appropriate amount of cold water into the pot, blanch the sauced pig feet thoroughly, and remove the blood water.

Step 4: put the prepared brine into the casserole and bring to a boil.

Step 5: pour the blanched pig's feet into the bittern and bring to a boil.

Step 6: after boiling, turn down the heat and simmer for 1 hour until the meat is crisp.

Materials required:

Pig's feet: 4

Bittern: 1500g

Note: 1. The brine used is the old brine that has been used for many times, without any seasoning. 3. If a new seasoning package is used to make bittern, the bittern should be lifted in advance.

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: spiced