Stewed pig's feet with soybean and medlar

Stewed pig's feet with soybean and medlar

Introduction:

"Pig's hoof is rich in collagen, which has a very good effect on human bones and skin, and it does not contain cholesterol. It is good for children's growth and development, and for middle-aged and elderly women's health care. For women, it can not only increase skin elasticity, but also has the effect of breast enhancement. Winter is the season of tonic. You may as well eat more. "

Production steps:

Step 1: clean the pig's hoof, blanch it with boiling water and take it out

Step 2: wash the pig's hoof with clean water, check if there is any fine pig hair, and clean it

Step 3: soybeans bubble up four hours in advance

Step 4: drain the pig's feet and soybeans and put them into a casserole

Step 5: take appropriate amount of stew material and pack it in gauze bag

Step 6: add boiling water 10 cm above the pig's hoof, add two sections of scallion, 2 teaspoons of vinegar and 2 teaspoons of cooking wine, and bring to a boil

Step 7: boil for 20 minutes, cover and turn to low heat for 2-3 hours until the pig feet are cooked and rotten

Step 8: soak wolfberry in boiling water

Step 9: sprinkle a small amount of pickled wolfberry, appropriate amount of salt, chicken essence seasoning

Materials required:

One pig's hoof

Soybeans: moderate

Wolfberry: moderate

Stew seasoning: right amount

Salt: right amount

Vinegar: 2 teaspoons

Cooking wine: 2 teaspoons

Chicken essence: appropriate amount

Note: Pig's feet are usually chopped into sections when they are bought in the supermarket. Check if there is pig hair when doing it, and make sure it is clean. When cooking, a small amount of vinegar can better decompose bone collagen and calcium, so that the human body can better absorb. Soybean is rich in soybean isoflavones, which can improve skin aging. Lycium barbarum contains VC and carotene, which has anti-aging effect

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh