Eel pettitoes soup

500g of Monopterus albus, 60g of pig's trotters and 0/50g of pig's spine. 5 red dates, cooking wine, refined salt, chicken essence.

manufacture

Cutting Monopterus albus into pieces, removing bones and viscera, blanching with boiling water to remove blood and mucus, slicing, and soaking pig's trotters until soft; Wash and chop the pig spine. Wash the red dates, put them into the pot together with eel, pig's trotters and pig's spine, add appropriate amount of water, boil them with strong fire, simmer for 3 hours, and add a little wine, salt and chicken essence. The soup is spicy and fragrant, full of nutrition, and contains many vitamins, calcium, phosphorus and iron. Has the effects of invigorating qi and blood, strengthening tendons and bones, and can also prevent postpartum hypogalactia for women in the third trimester.

Spiced braised pettitoes

material

Five flavors are made from star anise, cinnamon, fennel, pepper and tsaoko, which is the "five flavors". The five spices given on the menu are cinnamon, star anise, ginkgo, angelica dahurica and fennel.

working methods

1, a pig's front hoof, boneless hoof, tied tightly with cotton thread, put the pig's paw in clean water and boil it until it boils. One is setting and the other is removing blood. Pour out the first pot of water;

2. Wash the pan, add a little water and 50g sugar, stir-fry until it is saccharified, and then stir-fry with low fire until the sugar turns yellow. At this time, add the right amount of water, salt and soy sauce, and add the "five spices" and trotters. After the water is boiled, cook it with medium and small fire for about 1 hour.

3, this is just pickled, very soft, don't worry about not eating. If it's cold, it's best to put it in the refrigerator. It smells good when it's cold.

4. Cut a plate of finished products.