White radish and hoof soup
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.
Soups
Home cooking
