Liang, pig hoof soup
By VicentaLakin
Remember there was a bun store near the house, called "Liu-bao" and his buns were only for breakfast. It's not his buns, it's the nice bowl of pig hoof soup with buns! In my memory, my father took me to eat two or three times, with little image of buns, but too deep. Food-sized bowls, a pig's hoof, half a bowl of soup, and a few onions floating on the face... Wow, it smells so good! For many years, his house's bun shop was still in place, and the bun was the original one, and the pig's hoof soup was gone. There are many restaurants focused on pig hoofs, but they still don't taste like that bowl of pig hoof soup. Maybe it's Dad's fault, and maybe it's why it's so rare when I was a kid. In our family, from grandpa to mom, and in my generation, the food is simple enough to keep the taste of the food itself as much as possible, and today's luminous pig hoofs are used with a ginger, even if they don't have water, the food tastes better, the luminous, pig hoofing, and the soup. Believe that the taste of the food itself will bring you the taste of the eternal classic
Recipe Recommendations
- pettitoes 1500g
- lotus root 1000g
- Jiang 1 block
- cooking wine a little
- salt a little
Steps for Liang, pig hoof soup
1
Handle the food. The pig's feet were cut into small pieces, washed, cold-watered pans, purified roller, and a ginger blade. (Piggy hooves put in a little wine to remove the smell from the hooves. We don't cut the urn, we wash the mud off it with salt, and we don't cut it off. It'll be fine with your family
2
Once the pig's hoof is watered, he refills a pot of cold water and puts it into the pig's hoof and ginger
3
Once again, with a spoon tossing the last bit of the smudge (which would make the soup whiter), turn it off and turn it into a little fire, and put it up for about an hour. I'm about an hour soft enough to eat and chew
4
When you're done with it, you'll be in the garden
5
It'll be about 10 minutes. Just a little salt when you're done
6
When you come to the table, my stew is usually watered, so there's little salt in the front, there's a little salt in the soup, and pigs' hoofs can be watered, so there's not much salt. (The sauce is: cuisine, salt, fragrance, vinegar, a little rare, oily pepper, oily pepper)
7
The pig's hoofs are so sweet, the soup is so refreshingLiang, pig hoof soup Make Tips
Warm: This soup is very simple, and it's counterproductive not to use too much spice. Of course, it's based on demographic taste and habit. It's best to put a little wine in the pot when the pig's hoof is running, so it's more funky. If you don't eat watered relatives, you can put a little more in the final salt. You can put onions in the bowl. They're beautiful. Those who like pig hoofs are decapitated can prolong the stew. I'm not going to skin. I'm just going to wash water。