Pig's feet and seaweed soup

1

Cut the pig's trotters into the appropriate size, soak the hair in seaweed, and remove the mucus. Cut ginger into slices. Cut the kelp into slices.

2

Put pig's trotters into the pan with cold water, add cooking wine, and blanch for about 3 minutes. Remove the blood and wash.

3

Put pig's trotters, seaweed, and ginger slices into a pressure cooker. Add appropriate amount of salt and cooking wine. Simmer for 40 minutes. Add some white pepper to eat. Done.

After cooking: The taste was okay, but there are the following shortcomings: 1. The texture of the kelp was not good. The kelp should be fully soaked and not stewed together with the pig trotters in the pressure cooker. Next time, try quick-stewing the pig trotters first, then returning them to the pot to stew with the kelp; it is better to have a time difference. 2. The slime on the kelp needs to be washed clean. Adding some white vinegar when soaking the kelp helps it get tender quickly. 3. Since it is a soup dish, add more salt.