Chiuzhou pig hoof soup
By VicentaLakin
My mom's specialty. The whole family loves it. The essence of this dish lies in its soup, which, as a child, can eat a meal with two spoons of soup and never forget。
Recipe Recommendations
- salty and fresh
- braised
- an hour
- ordinary
Steps for Chiuzhou pig hoof soup
1
Pig hoofs are burned with guns when they are bought in the market, and when they are bought they are washed and dried。2
The octopus dry is immersed one hour in advance and cleans the impurities. Garlic to hide. The mushrooms are immersed early and washed clean. Ginger slice spare。3
Eggs cooked to the shell。4
fried pots put 500ml of peanut oil。5
When the oil temperature rises, the fire blows the pig's feet in and blows them into gold and the pig's skin shrinks。6
It'll blow up like this in the map. (Reducing the weight of oil)7
And then fried eggs8
Put all the material in the pressure pan。9
It was then added with a proper amount of salt, three spoons of soy sauce, two spoons of pelican oil and white water that had been covered with food。10
It's a big fire, five more minutes when the heat is on the pressure pan, then 40 more minutes when it turns to a medium fire。Chiuzhou pig hoof soup Make Tips
One pig's hoof can't be cooked easily and tastes better. The practice in my home town of dry octopus generally serves a good purpose. Three eggs were boiled and then blown up and then cooked with pigs' feet. It's easier to put four saucers, but I don't have too much sauce in my hometown。