"When I see pig's trotters, I think of the classic simmering soup in Sichuan cuisine and the restaurants in front of the university. What impressed me the most was the rake pea hoof soup shop next to the Academy of Fine Arts. Peas are soft and fragrant, and pig's trotters are rotten but not scattered. Thick soup is fragrant but not greasy, especially delicious. One soup 10 yuan and one salad 2 yuan. One meal is enough for two people, and suddenly I can eat two bowls of rice, which is very satisfying! Now, as an adult wife, I can cook many dishes. For the health of my family, I seldom eat out. I like to cook by myself and watch my family eat happily. This is my motivation. I will never get tired of drinking this soup. Drink more now that you are pregnant with a baby. Today, I can also cook a pot of Sichuan-style classic thick soup for you. "
material
condiments
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Trotters 1000g
condiments
Peas (dried)
300 grams
Refined salt
1 spoon
energy
1 block
Sichuan pepper
6 capsules
Eight angles
1
water
Proper amount
Practice of pea pettitoes soup
1.
When buying pig's trotters, ask the store to burn, wash, chop and clean up the hair. Take it home and wash it. Put down the pot and blanch it for later use.
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2.
Wash peas with clear water and soak for one hour.
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3.
Put the soaked peas and ginger slices, star anise 1 and dried Chili 6 into the pot.
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4.
Finally, put the scalded trotters in and cover the meat with proper amount of water (not too much water, the soup will not taste good after too much water)
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5.
Turn the pressure cooker to the bean tendon button and cook for about 50 minutes.
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6.
When the trotters are crisp and the peas are soft and rotten, open the lid and season with salt.
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Finished product map of pea pettitoes soup
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Cooking tips
1, the pig's trotters can be plucked better and more thoroughly after scalding. Because there are some hairs in the skin before blanching, the hairs can be exposed outside the skin after blanching;
2, pig's trotters are cooked in cold water, which makes it easier to get bloody smell.