Gourmet Jun has always been a meat lover, perhaps because he watched too many martial arts movies when he was a child, and he especially envied the unique life of chivalrous people drinking and eating meat in a big bowl. Drinking food is not good, eating meat is ok!

Recently, Gourmet Jun took a fancy to Chengdu's special dish-Mom's hoof flower, which was very grounded when he heard it.

Once upon a time, in the streets of Chengdu, a mother-in-law carried a burden and sold hoof flowers in the streets. Everyone thinks it is very delicious and often buys it. After a long time, we became familiar with it. Everyone called this kind of hoofflower "Mother's hoofflower", and this kind name has been used until now.

Now, when you go to Chengdu, you can see the streets and lanes, and there are mom's hoof flower shops everywhere, but these shops are actually run by different bosses.

Usually, most of the trotters we eat are pickled, because it won't look greasy. The essence of mom's hoof flower is to stew until the soup is milky white, and there must be kidney beans, which looks very nutritious and not greasy at all.

Ma Lao's embodiment

Pig's trotters 500g/kidney bean100g

Cooking wine 30g/salt 5g

Pepper/Zanthoxylum bungeanum/Ginger/Onion in moderation

1. Soak kidney beans in advance, wash pig's trotters and soak them 1 hour, put them in a pot with cold water, add cooking wine and ginger slices and cook for 5 minutes, then remove the washed blood foam.

2. Boil the water in the pot and put the pig's trotters in cooking wine for 30 minutes. (This step must use boiling water, so as to cook milky white soup. Enough water, adding water in the middle will affect the taste of hooves. )

After 3.30 minutes, put the soaked kidney beans and peppers into the soup and cook for about 1 hour on medium fire until the soup turns milky white. Add a little pepper and salt to taste and serve.

In the process of stewing hooves, we can take time to make dip. Chengdu people like to prepare two kinds of dipped vegetables when they eat hooves, namely dried vegetables and rape.

Oil dish is more suitable for friends who can't eat spicy food, because the oil package can make spicy food less irritating. Dried vegetables taste spicy and are more refined. Sichuanese use authentic sea pepper noodles to cook dried vegetables, and Gourmet Jun only prepares ordinary Chili powder.

5g of spiced powder/5g of Chili powder/5g of cumin powder.

20g/cooked peanuts/3g salt

Proper amount of white sesame seeds

1. Making oil dishes is very simple. Just do it according to your own taste. Stir well with soy sauce and aged vinegar, sprinkle a handful of coriander, and the oil dish is fragrant but not spicy.

2. Pour the spiced powder, Chili powder, cumin powder, cooked peanuts and salt into the cooking machine, and then pour in sesame seeds and stir well. This is a homemade version of the hot pot dried vegetable dip, which is particularly fragrant.