[laoma hoof flower]

[laoma hoof flower]

Introduction:

"I think this method of pig's hoof is suitable for both summer and winter! In winter, we eat hot pig's hoof and white bean hoof soup. It's necessary to be comfortable. In summer, after stewing, take out the pig's hooves and refrigerate them in the refrigerator, and freeze the beans and soup separately. Pig hoof with a little soup, will form a layer of jelly, slippery! In addition, the pig's hoof itself has been stewed to the extent of Debone. After refrigeration, it adds a taste of q-bomb!! Delicious!! I can tell you in secret that I just chewed two of them? "

Production steps:

Step 1: white kidney bean (a) was soaked in water one night in advance;

Step 2: after chopping the pig's hoof into small pieces, soak it in clean water for about 2 hours, change the water several times in the middle, remove part of the blood, and then wash and drain the water;

Step 3: prepare the seasonings (ginger, scallion in a, pepper and tangerine peel in B);

Step 4: make a pot of water, cold water into the pig's feet (a), half the amount of tangerine peel (b), pepper (b) and ginger skin (a);

The fifth step: add Baijiu (B).

Step 6: after boiling, continue to heat for about 15 minutes, during which the floating foam is continuously removed;

Step 7: until the final soup color is clear;

Step 8: clean the pig's hoof with warm water after taking it out, and carefully scrape the surface of the pig's hoof with a knife, including the wrinkles. If there is any pig hair that has not been pulled out, it should also be removed. After finishing, drain the water;

Step 9: in a larger casserole, add the scallion (a) and the ginger (a), the remaining tangerine peel (b) and Chinese prickly ash (b);

Step 10: add pig's hoof again;

Step 11: add enough water, about 3 ~ 5cm above the pig's hoof;

Step 12: after boiling over high heat, continue to add for 30 minutes. During this time, stir the pig feet in the pot with chopsticks from time to time to prevent sticking to the bottom. If there is foam on the surface, continue to remove it;

Step 13: add rice vinegar (b), turn to low heat, cover and simmer for 1 hour;

Step 14: soak the white kidney bean until the volume of the bean is doubled and the skin of the bean is completely expanded without wrinkles;

Step 15: wash the pickled white kidney beans, drain the water, add them to the casserole, boil and turn to low heat;

Step 16: continue to cook for 2 ~ 3 hours until the pig's feet are soft and rotten, the soup is thick and white, and the juice is thick;

Step 17: prepare chives (c), parsley (c), garlic (c) and sesame paste (c);

Step 18: put the sesame paste into a small bowl, add 5ml hot water and stir until thick;

Step 19: cut the scallion, cut the coriander, peel the garlic and press it into minced garlic, then add it into a small bowl;

Step 20: add steamed fish soy sauce (c);

Step 21: add rice vinegar (c);

Step 22: put Chinese prickly ash (c) and edible (c) into the container heated by open fire, heat it over low fire, and deep fry it until it is fragrant;

Step 23: filter it into a small bowl while it's hot and pour it on the minced scallion, garlic and coriander to make a wheezing sound;

Step 24: mix well;

Step 25: when eating, put some salt in the bowl, put in the pig's hoof soup, dip in the ingredients.

Materials required:

Pig's feet: 2 (about 800g for me)

White kidney bean: 130g

Ginger: a big piece

Shallot: a period

Baijiu: a little

Tangerine peel: 4 ~ 5 small roots

Zanthoxylum: 20 or so

Rice vinegar: 3ml

Shallot: 2

Coriander: 2

Garlic: 3 cloves

Sesame paste: 15ml

Steamed fish and soy sauce: 10ml

Edible oil: 15ml

Note: 1. White kidney beans must be soaked one night in advance to completely swell; 2. Pig's feet can be soaked in advance to remove part of the blood and reduce the dirty smell; 3. When blanching pig's feet, be sure to skim the surface foam, and prepare a basin of water. Each time, put the filter spoon in the water to soak, which can skim clean; 4. Add tangerine peel and pepper, which is the best way to skim The key to get rid of the dirty smell of pig's hoof. But don't add too much tangerine peel, it will be bitter; 5. After the pig's hoof is boiled, it must continue to boil for 15 ~ 30 minutes, which is the key to the color of thick white soup; 6. When stewing pig's hoof, add a little rice vinegar, which can not only remove the fishiness, but also help the calcium precipitation in pig bones; 7. Pig's hoof must be stewed until it is crispy and boneless, so that the collagen will be completely separated out, and the soup will be thick; 8. Dipping can root Adjust according to your own preference. If you like spicy food, you can put some red oil on it. It will be better.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: other