Fresh radish, bacon, pork and hoof soup

Overview

There is a famous dish in the south of the Yangtze River: pickled bamboo shoots, marinated meat, and fresh meat. Considering that spring bamboo shoots are not available in every season, today Chef Chen used the four-season vegetable radish instead of spring bamboo shoots to cook a pot of fresh and delicious soup.

Tags

• soups
• soup
• fujian cuisine
• old man
• winter recipes
• dinner
• banquet
• bacon
• cooking wine
• ginger
• onions
• peeled hoof
• salted pork ribs
• white radish
• salt

Ingredients

Steps

1. 1 Prepare peeled ham, radish, onions, ginger and other ingredients

   

2. 2 Peel the radish and cut into hob pieces

   

3. 3 Boil the radish in boiling water for 5 minutes and remove the bitterness from the radish

   

4. 4 Put water in the pot and bring to a boil. Put the hooves in the boiling water and cook them quickly. Remove the meat when it changes color. Pour out the water and rinse it under a hot tap to remove the blood

   

5. 5 Take a casserole, pour 3/4 of the cold water into it, put the hoof bones in, add a small handful of chives and a small piece of ginger, bring to a boil over high heat, pour in the cooking wine, and continue to cook for 5 minutes. If there is foam on the surface, use a spoon to remove it, so that the soup will be refreshing

   

6. 6 Add 2-3 pieces each of Little Chef Chen’s secret bacon and salty pork ribs, turn down the heat and simmer slowly

   

7. 7 After an hour, open the lid of the pot and add the white radish. Bring to a boil and continue to simmer for 30 minutes. Open and taste for saltiness. You can add a little salt. Poke the hoof with chopsticks. If the meat can be separated, turn off the heat

   

8. 8 The radish, bacon, pork and trotters soup with thick white soup, salty and delicious taste is out of the pot, grab a bowl and enjoy it slowly