Stewed pig's feet with kelp and peanut

Stewed pig's feet with kelp and peanut

Introduction:

"This pot of pig's feet, with kelp and peanuts, are nutritious, warm and suitable for winter. It is said that pig's hoof is rich in collagen, which can beautify, nourish and wrinkle skin, and effectively delay skin aging; kelp is rich in iodine, which can make hair black and shiny, and prevent breast diseases; peanut also has the functions of nourishing blood, reducing blood pressure and lipid. I'll throw a few more jujubes in to add a flavor and a little more embellishment to make the taste richer and the nutrition more comprehensive and balanced. "

Production steps:

Step 1: wash and soak peanuts;

Step 2: deep sea kelp soak to remove salt, wash;

Step 3: cut kelp into thick sections for standby;

Step 4: cut ginger into large pieces;

Step 5: Chop shallots and set aside;

Step 6: wash the pig's feet and blanch them in boiling water for 2 or 3 minutes;

Step 7: take it out and wash it clean;

Step 8: put water and pig's feet in casserole, the amount of water is about twice of pig's feet;

Step 9: slowly boil over low heat until boiling, add proper amount of cooking wine;

Step 10: boil again until boiling;

Step 11: turn the heat down, cover and simmer for 10 minutes, turn off the heat and simmer for 30 minutes; turn the heat down for 10 minutes, turn off the heat and simmer for 30 minutes This repeated 3 to 4 times, basically cooked pig feet (chopsticks can tie through);

Step 12: take out the grease on the surface with skimming spoon;

Step 13: add kelp and peanuts;

Step 14: add dates and simmer over low heat;

Step 15: cook until the soup is white and the pig's feet are crispy, add appropriate amount of salt to taste;

Step 16: fresh with a little sugar;

Step 17: add the right amount of pepper;

Step 18: add the scallion, turn off the heat and start the pot.

Materials required:

Pig's feet: 1

Fresh kelp: 100g

Peanut: 50g

Jujube: 50g

Ginger: 10g

Chives: right amount

Salt: right amount

Sugar: right amount

Pepper: right amount

Cooking wine: moderate

Water: moderate

Note: 1, peanuts first bubble hair, boiled out will be crisp glutinous, soup color will be better; 2, I use deep sea kelp, do not need to bubble hair, cleaning or cooking in advance, if you use dry kelp, then you need to deal with dry kelp in advance; 3, if you do not use pressure cooker, pig feet is difficult to cook in a short time, stew while cooking is a very good way, you can also put pig feet Stew crisp and rotten; 4, must skim oil, otherwise the consequences of everyone knows ah. The way to remove grease depends on personal habits. In fact, skimming the fat with a spoon is the most stupid way. I have a trick: the cooked pig's feet and the soup are cooled to room temperature and refrigerated for more than 4 hours. The fat will condense on the surface and can be scraped out easily. It's a lot of trouble. I have to be greedy.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh