Seaweed pig hoof
By VicentaLakin
By the way, it's February 2 again. I love this day. There's a saying: February 2, dragon heads up. As usual, the month cannot be cut, and the day of the beginning of the second month of the month is a happy day, so the day has come, called the shaving of the head, which means a bit of color. At home, on February 2nd, there was more than a haircut, but also a rather important part: eating, eating pigs' heads and feet. So, I like this day because the pig hoof is so much love that this year's pig hoofs are made here together, and, according to my mother's practice, the fire is so slow for over three hours, it's very soft and smooth, the material: a pig hoof, a soybean, a proper sea belt, a ginger, an eight-point one, peppers, wine, old sips, salt
Recipe Recommendations
- salty and fresh
- stewed
- several hours
- simple
Steps for Seaweed pig hoof
1
Pork hoof washes half open and cools down
2
When it's tight, cut it in a few pieces
3
And then I put it back in the pot, and I made a haemorrhage
4
The pig hoof is washed, water is re-filled in the pot, and when it's put in the pig hoof, the ginger, the eight horns, the peppers, the wine and the old smokes are added; when the fire goes off, it boils, and the salt is added in about half an hour
5
Take a bag of sea ribbons and wash them and soak them
6
Soybeans are immersed
7
When a pig's hoof can get a chopstick, put it in the soybeans
8
Then join the seaweedSeaweed pig hoof Make Tips
If you have ample time, it is best to simmer it over low heat like this; if you don't have that much time, you can first pressure cook the pig's trotters for 10 minutes, then take them out and put them in a stew pot, add soybeans and shredded kelp, and cook until tender;