Pork trotters stewed with betel nut, taro and mushrooms is an authentic home-cooked dish in southern Fujian. In fact, the stewed pig trotters with mushrooms is the protagonist. The role of betel nut and taro is seasonal. Sometimes it is betel nut and taro, and sometimes it is winter bamboo shoots. . The pig's feet need to be fried in advance to remove the fishy smell. Betel nut taro needs to be fried and shaped in advance. The frying effect is not as good, but it is healthier with less oil. No spices are added when stewing, just a mixture of soy sauce and sugar. It's delicious! (pig) 2 pounds of hoof

120 mL of light soy sauce (4 tablespoons)

15 dried shiitake mushrooms

120 mL of dark soy sauce (4 tablespoons)

1 betel nut taro (1 and a half to two kilograms)

2 spoons of sugar

Appropriate amount of cooking wine

3 green onions

3 slices of ginger

How to stew pig's feet with betel nut, taro and mushrooms

Rinse the dried mushrooms and soak them in water, changing the water twice during the process. (I’m not too worried about the quality of dried mushrooms, so I changed the water because I want to eat them cleaner, but it’s not necessarily necessary)

(Those who are allergic to taro remember to wear gloves when handling them) Betel nut and taro peeling Cut the skin into 6 strips, then cut into hob pieces or tetrahedrons (tetrahedrons are more convenient for frying), soak in water to remove mucus.

Wash the pig's feet, chop them into small pieces (I asked the people in the store to do it), and dry them. Cut white scallions into short sections, cut green scallions into long sections, and slice ginger.

Turn the pot over high heat, heat up the oil, and fry the taro until the surface changes color. Remove and filter the oil. You can also fry the taro at this step until the surface is slightly brown.

Add a little oil to the pot, add scallions and ginger slices and sauté until fragrant, then add pig trotters and stir-fry until the skin changes color, add cooking wine (I use a frying pan, just enough to cover the bottom of the pot), Continue to stir-fry until the cooking wine completely evaporates.

Prepare the stew pot, place the fried pig's feet together with the onion and ginger at the bottom of the stew pot, squeeze the water into the mushrooms and put them on top, then put a layer of mushrooms and a layer of taro. Add light soy sauce, dark soy sugar and green onions. If the water does not cover the ingredients, add the water used to soak the mushrooms (do not add the sediment at the bottom) or clean water (boiled water is best) until the ingredients are covered.

Bring to a boil over high heat, then simmer over low heat until the pig's feet and taro are tender. The stew pot can also be a pressure cooker or a casserole. The stew time of each pot is different, so you can master it yourself.

I am jet-lagged and don’t know how to use a pressure cooker. The water dries out quickly when stewing it over high heat. I use an IKEA baking pan. Bring a full pot to a boil over high heat and then cover it. Put it in the oven at 275F or 135C and cook it in two hours. It wastes a little energy, but it is simple and has less water loss. It is very fragrant.

Tips

1. Some people are allergic to taro (I am), so remember to wear gloves

2. When starting to stew , the soup may be a little salty when you taste it, but stewed pig's feet should be a little salty, and the mushrooms will also absorb the flavor, so everything is actually very fresh and sweet when it comes out of the pot. Don't add salt. Our secret to making this dish is not to add salt.

3. The shape of the fried taro may not be ideal, and it may be boiled, but it is still a pleasure to drink the soup. The fried taro is already half-cooked, so you can put it down half an hour before cooking. But I was just lazy, so I poured it all into the stew at once, and then I could eat it right out of the pot, haha.

4. You can also use winter bamboo shoots instead of taro, peel and cut into hob pieces and stew directly.

5. You may not be able to finish the soup in one sitting. Don’t pour out the leftover soup. Drinking it directly will be very delicious and sweet. I was not satisfied with the mushrooms, so I added a little more mushrooms and mushroom water, and marinated 6 eggs. This is hundreds of times more delicious than the stuff marinated with spices.

6. You can also boil some noodles or noodles, add soup and pig's trotters, and it will be authentic pig's trotters noodles or pig's trotters braised noodles. The taste of hometown is the best comfort for yourself in a foreign land. Ah