Selection of materials are careful, pig feet is the key
The choice of pig feet directly affects the taste of the soup. It is recommended to choose the pig's feet from the hoof part, because the meat there is thick and rich in gelatin, and the soup will be thick and fresh. Fresh pig's feet have a glossy, translucent surface that springs back quickly when pressed by hand and smells odorless.
Cleaning to be thorough, get rid of the fishy flavor
Pig feet need to be carefully cleaned after buying back. First soak in cold water for half an hour, and then brush off the surface dirt with a brush. Next, blanch it with boiling water to remove the blood foam and fishy flavor. Then rinse well with clean water.
Blanching removes the odor and makes the soup base clearer
When blanching pig's feet, you can add a few slices of ginger and cooking wine to the water. This will further remove the fishy odor and also make the soup base clearer. The blanching time should not be too long, usually two or three minutes after the water boils.
Simmering gelatin, soup thick and flavorful
Blanched pig's feet into a casserole or pressure cooker, add enough water. Bring to a boil over high heat and then turn down the heat to simmer. The simmering time depends on the softness of the pig's feet, usually takes 1-2 hours. During the simmering process, you can add some seasonings in moderation, such as dark soy sauce, oyster sauce and salt, to make the pig's feet more flavorful.
Add ingredients to enrich the flavor of the soup
In addition to pig's feet, you can also add some ingredients according to your own preferences, such as peanuts, soybeans, lotus root, radish and so on. These ingredients can not only enrich the flavor of the soup, but also increase the nutritional value of the soup. Peanuts and soybeans are rich in protein, lotus root clears heat and moistens the lungs, and radish dissolves phlegm and relieves cough.
Receiving the juice to improve the freshness, soup flavor more rich
Pork feet simmering time is up, you can turn on the high heat to collect the juice. Stir the sauce carefully to prevent it from becoming mushy. The juice until the soup is thick, pig feet skin slightly shiny can be. The soup will be even more flavorful and delicious after the reduction.
Serving and enjoying, nourishing and nourishing
After boiling the pig's feet soup, you can sprinkle some chopped green onion or cilantro to enhance the flavor. Enjoy it while it's hot, it's nourishing, and it's a great way to eat. If you make too much at once, you can freeze it in portions and reheat it for the next serving.
Warm Tips for Making Soup
When making pig's foot soup, don't add cold water halfway through. Cold water will make the pig's feet shrink, affecting the taste and nutritional value.
The soup should not be boiled for too short a time, otherwise the pig's feet are not easy to soften, and the soup flavor is not strong enough.
If you like clear soup, you can blanch the pig's feet and then put them into the casserole to make soup.
When boiling pig's feet soup, you can add some wolfberry, red dates and other nourishing ingredients to enhance the nutritional benefits of the soup.