Lotus root pig hand soup is a dish made of lotus root and other main ingredients. It is a famous dish in Guangdong province and belongs to Cantonese cuisine. The tender lotus root turns pink after being cooked, and its nature changes from "cool" to "warm", which can nourish yin and replenish blood. Coupled with the rich collagen in pig hands, it nourishes both inside and outside.

Lotus root pig's foot soup is a beauty product strongly recommended by Guangdong people, which has the effect of enriching blood and removing blood stasis. Lotus root pettitoes soup is one of the home cooking recipes. Lotus root and pig's trotters are the main ingredients, and the process is boiled, which is moderately difficult.

Production method:

1. Wash pig's feet and cut into sections. Cut lotus root into 7-9 cm cubes, and beat garlic and ginger evenly with a kitchen knife.

2. Boil the water in the pot, pour the trotters into the water, cook for another three minutes and then filter out.

3. Pour the cooking oil into the pot, wait for one minute, pour the trotters, and fry for 5 minutes.

4. Pour all the ingredients into the pressure cooker, and cook on high fire for 15 minutes, and then on low fire for 10 minutes. Just sprinkle some onions when you cook.

Precautions:

1, the pig's hoof should be the front hoof, that is, the pig's hand. Compared with the pig's hind foot, the forefoot has thinner bones, better meat quality and richer gum, which is more suitable for cooking.

2, if you have time, of course, it is appropriate to cook slowly with a small fire.

3. Lotus roots are divided into red lotus roots, white lotus roots and twisted lotus roots. Red lotus root is slender, brown and rough, contains more starch and less water, and is waxy but not crisp, so it is suitable for soup. White lotus root is tender and smooth in appearance, silvery white in meat, crisp and juicy, rich in sweetness and best eaten raw; Lotus root with twist is pink, rough in appearance, rich in starch and suitable for cooked food.