The peanuts and pig hoofs
By VicentaLakin
The pan, with sea belts and peanuts, is a nutritious, winter-friendly diet. It is said that the platinum protein, which is rich in pig hoofs, is corroded and effectively slows skin aging; that the sea is rich in iodine, which makes hair black and can prevent mammary diseases; and that peanuts are also responsible for blood support and pressure-relief resin. And I threw a few dates in, and I added a taste, a little bit more to it, to make the taste richer and nutrition more balanced。
Recipe Recommendations
- salty and fresh
- pot
- several hours
- simple
Steps for The peanuts and pig hoofs
1
Net bubble of peanut washing
2
(b) Sluice and cleaning of the small sea belt in the deep sea
3
(a) Seabands are cut into thick bands
4
Ginger-crunching
5
Onion shredding
6
(b) Pork hoof wash and boil for two or three minutes in a boiling pot
7
- Sniff it out, wash it clean
8
(b) Water and pig hoofs in casseroles, approximately twice the amount of water
9
The medium and small fire is slowly boiled to boil and the appropriate quantity of wine is added
10
It's boiling again
11
Turn the fire, put it down slow for 10 minutes, turn the fire off for 30 minutes, turn the fire down for another 10 minutes, turn off the fire for 30 minutes... Three or four times so often, the pig's feet are almost cooked (with chopsticks that pierce them)
12
(b) Leverage of the surface with an oil spoon
13
Joining sea belts and peanuts
14
Joined by date-palms, and the small and medium fire slows
15
(a) The whiteness of the soup and the salt of the pig's feet when they rot
16
A little sugary
17
Add appropriate pepper powder
18
Finally, add onions, fire, pots。The peanuts and pig hoofs Make Tips
1. Soak the peanuts first; only then will they turn out soft and glutinous when cooked, and the soup color will also be better.
2. I use deep-sea small kelp, which requires no prior soaking, washing, or cooking. If using dried kelp, you must pre-process it.
3. Without a pressure cooker, it is difficult to make the pig trotters soft and tender in a short time. Boiling then simmering is a great method that can still make the trotters very tender.
4. You must skim off the grease; otherwise, everyone knows the consequences. The method of removing grease depends on personal preference. Actually, skimming with a spoon is the clumsiest method. I have a clever trick: cool the cooked trotters with the soup to room temperature, then refrigerate for over 4 hours. The grease will solidify on the surface and can be easily scraped off. It takes a bit of time, though, so you must resist the temptation.