Soybeans and radish stewed with pig's feet

Overview

Trotters refer to the feet (hoofs) and calves of pigs. They are also called yuan hooves in China. In the Chinese world, pig trotters are one of the most commonly eaten parts of pigs, and there are many different cooking methods. Pork trotters are rich in collagen protein and have lower fat content than fat meat. It can prevent skin dryness and wrinkles, enhance skin elasticity and toughness, and is of special significance for delaying aging and promoting the growth and development of children. For this reason, people call pig trotters a beauty food and a delicacy similar to bear paws. I have been very fond of eating pig trotters since I was a child. My mother’s sour radish and pig’s trotters soup and my grandma’s braised pig’s trotters are my favorites. When I was a child, every Chinese New Year, my grandma would cook all kinds of braised vegetables: beef, pig's feet, pig's tongue, pig's ears, chicken legs, chicken feet, duck gizzards... After braised, they would be put into a big enamel basin, covered with gauze and placed in a storage room that was not heated. On New Year's Eve, after the reunion dinner, the adults gathered around the table to play mahjong. Grandma would place various fruits, melon seeds, peanuts, walnuts, sugar and braised vegetable snacks on the coffee table for the children to eat while watching the Spring Festival Gala. As for me, I would rather nibble on a pig's trotter than snacks to feel satisfied, which shows that I am a foodie by nature. I dreamed about my grandma again the day before yesterday. Even though she has been away from me for 11 years, she is still as loving and beautiful as I am familiar with in my dream. I miss you very much, dear grandma...

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• amomum villosum
• cao guo
• cinnamon
• cooking wine
• dried chili pepper
• edible oil
• fermented bean curd juice
• garlic
• light soy sauce
• old soy sauce
• pig's trotters
• rock sugar
• soybeans
• star anise
• white radish
• white sesame
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• green onions

Ingredients

Steps

1. 1 Soak the soybeans in clear and pure water for two to three hours in advance

   

2. 2 Two little pig's trotters, I asked the chef to chop them into small pieces when I bought them. It will be easier to go home^_^ Clean the pig's trotters and remove the hair

   

3. 3 Peel several cloves of garlic, three or four shallots, and a small piece of ginger. Wash them together and set aside

   

4. 4 Take two fragrant leaves, one grass fruit, two amomum villosum, a little pepper, one piece of cinnamon, and two star anise. Wash and control the water and set aside. Slice the ginger, pat the whole garlic into pieces, and cut the scallions into sections and set aside

   

5. 5 One white radish, peeled and washed, cut into even pieces and set aside

   

6. 6 Sit in a pot and boil water. When the water boils, add a slice of ginger and pig's trotters. When the water boils again, add a little cooking wine to remove the fishy smell, blanch for two minutes and remove

   

7. 7 Remove the blanched pig's feet, wash and control the water for later use

   

8. 8 Heat the pan with cold oil, add rock sugar over low heat and stir-fry the sugar color

   

9. 9 Stir-fry over low heat until the sugar turns reddish brown and bubbles, add water-controlling pig's feet and stir-fry

   

10. 10 Add scallions, white ginger and garlic slices

    

11. 11 Pour in cooking wine and stir-fry to remove the fishy smell

    

12. 12 Add two tablespoons of light soy sauce

    

13. 13 A spoonful of dark soy sauce. In fact, you don’t need to add dark soy sauce after frying the sugar, but I think it tastes better if you add some dark soy sauce to the braise

    

14. 14 Add hot water and a little fermented bean curd juice, if not omitted, the soup can be cooked a little more. The excess soup can be used to cook noodles and rice, which is delicious

    

15. 15 Add dried chilies, star anise, cinnamon and other spices

    

16. 16 Bring to a boil over high heat, then simmer over low heat for 20 minutes

    

17. 17 Add soybeans and continue to simmer for a quarter of an hour

    

18. 18 Add scallions, green radish and simmer for a quarter of an hour

    

19. 19 Remove the juice over high heat

    

20. 20 I stewed the pig's feet for fifty minutes to make them softer and glutinous. If you like a chewier texture, you can reduce the stewing time appropriately

    

21. 21 Finished product. I also sprinkled some cooked white sesame seeds and chopped green onions

    

22. 22 Finished product

    

23. 23 Finished product

    

24. 24 Finished product

    

25. 25 Finished product. Come for a piece of pig's trotters to replenish collagen

    

26. 26 The pig's trotters are soft and glutinous, and the radish absorbs the gravy and is salty and delicious. Together with the stewed soybeans, the taste is incredible.