Stewed pig's trotters with soybean and kelp;
Ingredients: dried kelp 1 piece, 2 trotters, soybeans 1 small bowl.
Ingredients: onion knot, ginger slices, 3-4 cloves of garlic, pepper, star anise 1, cinnamon 1, tsaoko and fragrant leaves 2-3 pieces. Salt and cooking wine.
Exercise:
1. Preparation: soak dried kelp in rice-washing water, wash and remove sand and dirt on the surface, and then rinse with clear water for later use; Soak soybeans in advance for use; Wash trotters after thawing at room temperature.
2. Put water in the pot, add a little pepper, mash ginger 1 slice, dice pig's trotters, add a spoonful of cooking wine, cook until blood bubbles rise, remove and rinse the foam for later use.
3. Heat a little oil in the pot, add ginger slices, garlic, pepper, star anise, cinnamon, Amomum tsaoko and fragrant leaves, stir-fry over low heat, add trotters 1, spray a little cooking wine, stir well, and then pour all the ingredients into the casserole.
4. Add enough water to the casserole at one time, and add fragrant leaves and ginger knots. After the fire boils, add 1 soybean, stir slightly, cover the pot, and simmer slowly (about 1 half a minute).
5. 1 Slice or dice the kelp, put the trotters in about 30 minutes before taking them out of the pot, and stew them with the trotters and soybeans.
6. Stew the pig's trotters until they can be easily poked through with chopsticks, and the flesh and blood can be easily turned off in several times. Add appropriate amount of refined salt (kelp is a little salty, so add salt as appropriate) and sprinkle with a little chopped green onion.