Pig's trotters are rich in collagen and can be beauty beauty. Peanut can nourish blood and promote lactation, and the combination of the two can play the role of nourishing blood and promoting lactation and beauty beauty.

The method is as follows: preparation materials: two trotters, peanuts150g, onions, ginger, peppers, soy sauce, sugar, dried peppers and salt.

Wash the trotters first, blanch the blood and wash the peanuts. Then put the trotters, peanuts, cooking wine and dried peppers into the pot, add soy sauce, sugar and salt to taste after the trotters are stewed, and then continue to cook and collect the juice, so that they can be eaten.

In addition to this soup, there is peanut, red date and trotter soup. The method is slightly different. First, soak peanuts and jujube in clear water for a period of time, then cut pig's trotters into pieces, clean them, blanch them to remove blood, then put the materials together in a pot and add a proper amount of water. Soup can be boiled with strong fire, simmered with low fire, added with a little salt and stirred evenly.

Extended data:

Four common mistakes in making soup

First, add less water.

Water is the key to making soup. It is not only a medium for heat transfer, but also a solvent for food. The first mistake people often make when cooking soup is that they don't add enough water, which leads to adding water halfway and affects the taste of the soup. Under normal circumstances, the amount of water added to the soup should be at least 3 times the weight of the ingredients. If you really need to add water halfway, it is best to use hot water instead of cold water, which will have the least effect on the taste of the soup.

Second, it takes too long.

Some people are always afraid that soup won't taste too light. In fact, if you are cooking soup, the best time is half an hour to an hour, which can ensure the taste and nutrition. Too long time will increase the content of purine in soup, increase the risk of gout, and at the same time, the nutrition in food will slowly lose. If it is bone soup or trotter soup, the time can be appropriately extended, but not more than 3 hours.

Third, add "materials" indiscriminately.

Many people want to make up for it by drinking soup, so they will add some Chinese herbal medicines to the soup. However, different Chinese herbal medicines have different characteristics. Before making soup, you must be familiar with the cold, hot, warm and cool properties of Chinese herbal medicines. For example, American ginseng is cool, ginseng, angelica and dangshen are warm, and medlar is flat. In addition, the choice of Chinese herbal medicine should also be based on personal physical condition. For example, people who are too cold should choose Chinese herbal medicines such as angelica and codonopsis pilosula, but people with hot constitution may get angry after eating them. Therefore, if you want to add Chinese herbal medicine to the soup, you'd better do it according to your own physique.

Fourth, add salt early.

Salt is one of the most important seasonings in soup. Some people think that adding salt in the early stage can completely "blend" salt into ingredients and soup and improve the taste of soup, which is actually a misunderstanding. Because putting salt too early will solidify the protein in the meat, which is not easy to dissolve, and it will also make the soup darker and the concentration is not enough. Putting salt late will not affect the taste of the soup, but can keep the meat fresh and tender. So it's best to add salt when cooking.