The method of braising pork feet with soybeans

Health benefits

Soybeans: Detoxification

Octagonal: regulating qi, relieving pain, warming yang

Ingredients and materials

Pig feet 600g

100g soybeans

10g scallion

Ginger 15g

Garlic 15g

2 octagonal shapes

5 rock candies

15g cooking wine

2 tablespoons of Zhuhou sauce

Oil 10g

Moderate amount of light soy sauce

Smoking in moderation

A little salt

The method of braising pork feet with soybeans

1. Prepare pig trotters, soybeans, ginger, scallions, and set aside for later use

2. Soak soybeans for two hours in advance

3. Put cold water under the pot

4. Pour pig feet into blanching water

5. So blanch the pig trotters for three minutes

6. Blanch pig feet in water and wash them for later use. In spring, slice small pieces of ginger, garlic, star anise, rock sugar, soybeans, etc. for later use

7. Heat the pot with oil and rock sugar

8. Stir fry slowly over low heat until the rock sugar melts and stir fry until it turns jujube red

9. Pour in pig feet

10. Stir fry over high heat until colored

11. Add ginger slices and garlic slices

12. Add cooking wine and stir fry

13. Pour in light soy sauce and dark soy sauce

14. Stir fry until colored

15. Add an appropriate amount of boiling water

16. Add two octagons

17. Add two spoons of pillar sauce

18. The fire is boiling

19. Cover and simmer over low heat for 20 minutes (stir fry halfway)

20.Pour in the soaked soybeans after 20 minutes

21. Stir fry the soybeans evenly

22. Continue to cover and simmer over low heat for 30 minutes

23.Turn on high heat and collect juice after 23.30 minutes

24. Add scallion slices

25. Sprinkle chopped green onions on top of the pot

Tips 

When blanching meat, it is better to boil it in cold water, which will easily force out the blood foam in the meat. If you boil it in hot water, the skin of the meat will be tight at once, which will block the blood foam impurities inside.

It's best to stir fry the pork trotters in the pot until the skin turns slightly yellow. This way, the stewed pork trotters will have a chewy texture and won't spoil.

When cooking pork trotters, be sure to pour in boiling water. If cold water is added to the pot, the skin of the pork trotters will instantly shrink, making it difficult to stew them until soft and tender.

Adding a spoonful of vinegar can easily precipitate calcium from bones. Also remove the fishy smell and enhance the fragrance.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/2633.html