Chinese Food
Chuanwei foot flower soup
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A trip to Sichuan and Tibet last summer, starting from Chengdu, went all the way to the west to find Shambhala. The first Sichuan food to be tasted is the famous mother's foot flower soup. It's fragrant, waxy, soft and smooth. It's ready to melt in the mouth. This delicious Shambhala. We found it at the first stop.
Cooking ingredients
Cooking Steps
Step1:Soak the white kidney bean half a day in advance. Soak it fully. Chop the garlic. Chop the onion. Slice the ginger.
Step2:A pig's hoof. Chop it. Soak it in water for a while. Wash it.
Step3:Add water, 4 fragrant leaves, 2 ginger slices, 1 spoon of white wine, and boil. Blanch pig's feet for 5 minutes. Remove and rinse.
Step4:Put the pig's hooves into the casserole and add water until it is full. Boil over high heat and add 2 slices of ginger to simmer. Stew until the soup is a little white, then pour into kidney beans. Add boiling water. Continue to stew. Add salt to taste and turn off the fire.
Step5:Pour half a teaspoon of spicy oil, 2 teaspoons of vinegar, 1 teaspoon of raw soy sauce, a small amount of sugar, garlic, cooked sesame sauce.
Step6:Sprinkle onion before serving.
Cooking tips:Pig's hoof is rich in gum. Kidney bean is rich in vegetable protein. Beauty food. Spicy and sour sauce is a special taste of Sichuan people. If you add some Sichuan pickles to the soup, it's the sour soup hoof in my mother's hoof flower shop. There are skills in making delicious dishes.
