White radish and hoof soup
Overview
The hoof is commonly known as the elbow, and the hoof is the part next to the pig's paw. Pork elbows are divided into front elbows and rear elbows. The front elbows are also called front elbows. They have thick skin, many tendons, heavy gelatin, and a lot of lean meat. They are often cooked with the skin on, making them fat but not greasy. Suitable for roasting, grilling, sauce, stewing, stewing, making soup, etc. Such as braised pork elbow, braised pork elbow with cabbage, and braised pork elbow. The hind elbow, also known as the hind hoof, has more connective tissue than the front elbow, the skin is old and tough, and the quality is worse than that of the front elbow. Its cooking method and use are basically the same as those of elbow. Yesterday, I suddenly wanted to eat big meat, so I went to Shuanghui and bought a fresh elbow. It was not big, weighing two and a half pounds. It was lean and had small bones. It was perfect for simmering soup. Some friends may think that the soup is very greasy because of the skin and large pieces of meat. In fact, it is not. Today I used two auxiliary foods. One is white radish: it clears away heat and promotes body fluids, digests and resolves stagnation, stimulates the appetite and strengthens the spleen, smoothes the qi and resolves phlegm. It absorbs a The greasy part will make the soup more fragrant and delicious; secondly, I added a bag of Maoge Sour Radish and Old Duck Soup Packets. The pickled pepper and ginger pickled radish in it is very flavorful. I almost ate the entire meaty skin of the hoof by myself, haha.
Tags
Ingredients
Steps
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I had a pig's trotter cut into large pieces at the Shuanghui store, so it would be easier to simmer
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Use tweezers to carefully remove the pig hair on the surface of the pig skin, use a knife blade to scrape off the dirt on the surface of the pig skin, and set aside
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Cut the meat that is too big into small pieces with a knife, clean it and set aside
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Sit in a pot and boil water. When the water opens, put in the hoof and pelvis pieces
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When the water boils again, add an appropriate amount of cooking wine until the wine smell boils and dissipates and takes away the fishy smell of the pork, then take it out
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Wash off the blood under clean water, check if there are any missing pig hairs, and pull them out. The pig hairs will be obvious after blanching.
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Prepare other side dishes, one white radish, one piece of ginger, and several green onions
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Peel and wash the white radish, select green onions, peel the ginger, wash and set aside
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Cut the white radish into large hob pieces. Because they are simmered together with the hoof, they are cut into larger pieces. Tie the green onions into knots and pat or cut the ginger
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Today’s flavor-enhancing tool is Mao Ge’s Sour Radish and Old Duck Stew. This brand’s soup packets are very easy to use. There are many choices, such as sour bamboo shoots, radish, kelp, shiitake mushrooms, etc., which can be used to stew chicken, duck, and pork. 5 to 7 yuan per bag, available on Taobao
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Today I don’t have enough time to stew slowly in a casserole, so I used an electric pressure cooker. Put enough water in the pressure cooker. Basically, a bag of soup packets is mixed with 3 kilograms of water. Add white radish, ham, green onion and ginger, close the lid, choose soup or ham, and wait for the food
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When the cooking time is up, open the lid. It’s so fragrant. Pick out the green onion knots and taste the saltiness. If it tastes strong, you can add a little salt. Basically, one bag of soup contains three liters of water. The saltiness is moderate. Grab a bowl of soup and suck it away, haha
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Finished product
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Finished product
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Finished product
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The finished product, this white radish hoof and pork belly soup, the radish is sweet and soft, the skin is fat but not greasy, the lean meat is crispy and tasty, the soup is sour and appetizing, making people want to stop
