Soybean, pig's feet, sweet corn, star anise, ginger, cooking wine, white wine.

Exercise:

1, clean soybeans, inject enough water, and soak them in the refrigerator overnight;

2. Scrape the pig's hands clean, put them in a pot and add water to boil, add ginger slices, star anise and cooking wine to boil the bleeding water, then take out the ice water and wash them;

3. Put the washed pig's hands into a pressure cooker, add sweet corn, ginger slices and soybeans, and add enough water at one time;

4. Finally, pour a proper amount of white wine, cover it and exhale, then turn to low heat and high pressure for 20-25 minutes, turn off the fire and stew for 20 minutes, and add salt to taste before eating.

Intimate reminder:

1, it is best to choose pig's front foot (pig's hand), and the meat is fat and beautiful;

2. Add ginger slices, star anise and cooking wine when the blood is boiled, and add white wine when the soup is boiled, which can remove some fishy smell and relieve boredom;

3. Adding sweet corn will make the whole pot of soup full of the sweet smell of corn and make the soup taste sweeter. It would be better if the corn could be split;

4. Want to drink thick milky pork hand soup:

Ordinary pot: after boiling, continue to cook 15-20 minutes until the color is milky white and sticky, turn to low heat and cook in the hands of pigs until crisp and rotten;

Pressure cooker: cover the lid and exhale, then turn the fire to low pressure for 20-25 minutes, turn off the fire and stew for 20 minutes (pay attention to check the air holes before use);

5, do not add salt too early, it will make the meat shrink and harden, not easy to burn crisp, and the taste is not good. Salt can also make the water contained in meat quickly lose, accelerate the solidification of meat protein, and seriously affect the delicious soup;

6, soybeans must be boiled, raw soybeans or raw soybeans contain antitrypsin and thrombin, which is extremely unfavorable to the human body. When digested, it will produce too much gas, causing bloating and indigestion;

7. If you use the most primitive soup-making tool: crock, the simmered soup is more fragrant than the one cooked in the pot, especially the smell of frankincense and soybeans from pig's hands, which are completely integrated in the crock.