Chinese Food
Nourishing and beautifying dishes in autumn and winter
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Laoma's hoof flower is the top grade of famous Chengdu flavor food. It is made of pig's hoof as the main raw material and other condiments such as snow beans. Its appearance is flying flower, commonly known as hoof flower. It is characterized by tender and tasty meat, fragrant but not greasy, bean like cotton yarn and fragrant soup. Mother's hoof flower is not only delicious, but also nourishing. The soup is thick and fresh. The hooves are tough and waxy. It's easy to melt at the entrance. It's a bowl of tripe in the winter. It's warm to the heart. It's beautiful and nourishing. Pig's trotters. Add salt and pepper to the soup. It's like drinking sheep soup. The soft pork hoof is stew in spicy sauce. It's awesome. We call it pig's hoof soup locally, but we don't have snow bean as the raw material. It's an absolute copy of mother's hoof soup.
Cooking ingredients
Cooking Steps
Step1:Main ingredient - pig's hoof 1000
Step2:Side ingredients - scallion, ginger, garlic, pepper, bul
Step3:Beat onion, ginger, garlic, pepper and seasoning into seasoning bag for us
Step4:Clean pig's hooves, cut them into small pieces, add water in the pot, cool the pig's hooves in the underwater pot, pour in a little white vinegar to remove the fishy smell, turn on the fire and scald them
Step5:After the pig's hooves are blanched and scalded, take out the pig's hooves, wash away the residual foam with clear water, and then soak in clear water for half an hour
Step6:Soak the pig's hooves and put them into the pot. Put the seasoning bag into the pot. Add water in the pot at one time. The amount of water should be enough. Stew in high heat
Step7:Keep refining for 1 hour. Pig's hoof soup is thick and milky whit
Step8:After the pig's hoof soup is thick and milky white, take out the seasoning bag, and then add salt and pepper to taste i
Step9:Laoganma, red oil, raw soy sauce and aged vinegar are ready; 2. Laoganma, red oil and raw soy sauce = 1-1-1, and aged vinegar is added according to personal taste, and then stirred evenl
Cooking tips:1. Add white vinegar when scalding the pig's hooves to better remove the foul smell inside the pig's hooves; 2. Soak the scalded pig's hooves thoroughly to better remove the foul smell; 3. Add enough water at one time when stewing the pig's hooves. Do not add water twice in the middle. Use fire when stewing. This kind of stewing can ensure the soup color and milk white; 4. Do not cover the pot when stewing the pig's hooves. This kind of foul smell can In order to better volatilize. There are skills in making delicious dishes.
