Soybean pig hoof
By VicentaLakin
The abundance of unsaturated fatty acid in soybeans is easily absorbed into humans, and proteins are relatively similar to human protein structures, are more easily absorbed into humans, and abundant dietary fibres improve intestinal functions. Pig hoofs also contain adhesive protein that makes the skin more flexible and radiant. The combination of the two is twice as successful. Soybean hoof can be made with soup or red fever. It's different. Today it's made in red fever. It's lighter. It's better for modern people。
Recipe Recommendations
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Soybean pig hoof
1
Preparation of food products: Soybeans washed and immersed all night and pigs' feet cut into pieces。
2
Put pigs' feet in the pot。
3
A proper amount of water is not enough for a pig's hoof and 20 ml of tame wine。
4
The fire will be shut down when the foams are not fully boiling。
5
Put ginger in the pan。
6
It's not like I'm going to be able to make it。
7
25 ml of fresh June-grade fresh sauce。
8
Add 100 ml of water。
9
fill the pig's hoof with full sauce and put it in 5 g o'clock。
10
pour 100 g of pre-immersed soybeans。
11
Put the soybeans fully in the sauce。
12
The electric pressure cooker selects the stew key (it's easier to use the electric pressure cooker, but less than 25 minutes is fine)。
13
If you think there's more soup, you can cook it again。
14
The color of the meat will be better if it's cooked again。Soybean pig hoof Make Tips
Pig hoofs are prepared without oil for cooking, but rather for the oil of the pig hoof itself to be released by heat, so that cooking is healthier with less oil。