How to boil pig s feet so that you can eat even the bones

Ingredients. Pork knuckle 950g

120g of soybeans

Accessories. Oil to taste.

Salt to taste. 3 tablespoons sugar.

1 large ingredient. 15g green onions

7g of ginger and 2g of dried red pepper

2 hawthorns. Cooking wine to taste.

Appropriate amount of dark soy sauce. Light soy sauce to taste.

A pinch of Maggi fresh soy sauce.

Appropriate amount of chicken bouillon. Water to taste.

Steps. 1.Rinse the dried soybeans in a large bowl and soak them in cold water for more than 2 hours until they grow into long round beans.

2.Chop the pig's feet into pieces, wash them and soak them in cold water for about 20 minutes.

3.Remove the pig's feet, rinse them well, put them in a cooking pot, pour in an appropriate amount of cold water, add the ingredients and 1 teaspoon of cooking wine, cover and bring to a boil over high heat.

4.Skim off the foam with a spoon, continue to cover and cook over medium heat for 10 minutes.

5.Cut the green onion into long pieces and the ginger into large pieces and pat it with the back of a knife.

6.Remove the boiled pork knuckles, rinse them with cold water until cool, and place them in a pressure cooker. Then remove the soaked soybeans, rinse them well, and put them in the pressure cooker.

Then add green onions, ginger, dried red peppers, hawthorn, add an appropriate amount of water, and the amount of water is about below the bottom of the ingredients. Light the fire and bring to a boil over high heat.

7.Pour an appropriate amount of oil into the wok, slightly more oil than when stir-frying. When the oil temperature is high, add the sugar and stir-fry until the sugar is completely melted.

8.Pour the sautéed sugar into the pressure cooker along with the oil.

9.Add an appropriate amount of cooking wine, dark soy sauce, light soy sauce, Maggi fresh, salt, and chicken essence.

10.Stir-fry a few times and stir-fry the ingredients and seasonings well.

11.Cover the pot with a lid and snap the rattle valve. When the valve rings, turn to medium heat, simmer for about 15 minutes, and turn off the heat. Let stand for about 5 minutes and open the lid.

12.Again**, after collecting the thick soup, put it out, sprinkle with some shallots to garnish.

Like boiling soup, put the bones in the soup and simmer until the meat is detached from the bones, and the bones should be soft at that time.

Press in a pressure cooker for 40 minutes and store before eating.

Cook it for a while, I've eaten it once. It boiled for more than 2 hours, still using a pressure cooker. You can try. But you have to add more water.

Are the bones delicious, is it good to supplement calcium, I will try it too,

Just add more salt and vinegar and simmer at high pressure.

It is more delicious to make braised pork knuckles with whole pig's feet.

Ingredients: 600 grams of pork knuckles, 30 grams of dried red pepper, 3 grams of garlic, 3 grams of ginger, 3 bay leaves, 1 star anise, 1 small piece of cinnamon, 10ml of oil, 3g of salt, appropriate amount of rock sugar, 6ml of dark soy sauce, 6ml of wine.

Method 1Wash the pig's feet, remove the stray hair (you can ask the vegetable chef to help), chop them into pieces, and boil them in boiling water for 3 minutes to remove the blood.

2.Remove the cool water and drain. Fry in the oil pan for 5 minutes to see the pigskin shrink.

3.Prepare another ceramic pot, put all the spices as the base, transfer the pig's feet in the iron pot to the ceramic pot, add a spoonful of cooking wine, rock sugar.

4.Fill with cold water, cover and simmer (bring to a boil on high heat and simmer over low heat). After 60 minutes, open the lid and add salt to taste and dark soy sauce. Finally, add heat to reduce the juice.

Add chili, add seafood soy sauce, add green onions, ginger and garlic, increase the ingredients, add vinegar, add water, simmer over low heat, and put some MSG before cooking.

The whole one is large in size, suitable for cooking methods with heavy tastes, braised and marinated, and more spices can be put into the flavor.

See how you like to eat. I like to make papaya soup.

Here's how to stew pig's feet:Ingredients: half a pig's knuckle, half a catty of mushrooms.

Excipients: a small piece of cinnamon, two star anise, a small bundle of coriander, an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of monosodium glutamate, an appropriate amount of thirteen spices, and an appropriate amount of ginger.

Steps: 1. Wash the pig's feet Ciru. Boil half a pot of water in a wok with a stir-fry pan, add star anise, cinnamon, a bundle of coriander, ginger slices, put the pig's feet in it, simmer for 20 minutes, remove and wash.

2. Put the cleaned pork knuckles, put oil in the pot, put the hot oil into the pork knuckles, and fry for a few minutes.

3. Put in Ciru, stir-fry for a while and put in water, the water level should be higher than the pig's feet, simmer for 30 minutes on medium heat, and put water from time to time in the middle to avoid paste, (if the taste is heavy, you can put light soy sauce to season). Simmer until almost, add light soy sauce, salt, monosodium glutamate, 13 spices, add seasonings and simmer for another 10 minutes (there is not enough stewing, you can stretch it for a long time) to finish.

Materials. Trotters; Kelp; Ginger; Garlic; Cinnamon; Vinegar; Wine; Salt; Essence of chicken; Green pepper; Green onion.

Method. Chop the pig's trotters into small pieces, wash and set aside, soak the kelp and wash it for later use, put the pig's trotters into the casserole, put in an appropriate amount of water and stew to skim off the foam, add ginger, garlic and cinnamon, turn to low heat and simmer for 30 minutes, drop in a little vinegar and cooking wine, add kelp and simmer for another 10 minutes, add salt, chicken essence, green pepper cubes and chopped green onions before leaving the pot, and pour in sesame oil.