Pork hoof soup
By VicentaLakin
This is gradually entering the early summer stage, with pig hoofs rich in adhesively glacial proteins; it is a good practice to digest laxity, to appease the accelerator, to regenerate the larvae, with a variety of amino acids, proteins and vitamins, impregnated with soybeans, made with fine lubrication, and with a little fragrance, which is especially suitable for home soup。
Recipe Recommendations
- soybean 100 grams
- qingshui 1200 ml
- pettitoes of 2
- lotus root v. 1
- asparagus 1 small
- salt appropriate amount
- ginger slices 10 tablets
- cooking wine appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Pork hoof soup
1
The soybeans were immersed all night early。
2
100 grams of soybeans and 1,200 ml of water, this time more soybean is grinding because of soup. using a new soybean p3 to break the soybean machine, the milling of the soybean is completely free of slag, leaving out particularly cumbersome filters and making cooking easier。
3
The pig hoof is washed in small pieces and washed in reserve。
4
Zirconium slashed, two minutes of open water, and recovered the spare。
5
Take the big slice。
6
The boiler is filled with fresh water and is filled with clean pig hoof bands, appropriate quantities of wine and several ginger chips. We'll get a spare when we're boiled. This step is necessary, as long as it's meat, the high-temperature cooking will come out of it, and it will be able to clean up after the boil。
7
A proper amount of soybean, pig hoof, freshly cut ginger chips, and clots are poured into the high-pressure pan. Select the hooves for this, 30 minutes。
8
Half an hour of high-pressure cooking, the pig's feet are softer, and the right amount of salt is put in the mouth. And then it's put in, because it's gone, and it's ripe, so it's still hot, and it's fast
9
Tastes good。Pork hoof soup Make Tips
And here's what you know: I did it twice this weekend, once with a casserole and once with a high pressure pot. The casserole took almost two hours and the pressure pan for 30 minutes. And when you taste the soybean soup, if it's chicken duck, it's the casserole that's cooked slowly for a long time, because it's mostly soup. And the difference between the two ways of cooking, in the sense of the mouth, is not so great。