Bamboo Shoots Trotters Soup
1.
Soak one of the trotters with clean water and get out the blood.
2.
Add appropriate amount of cold water to the pot, add the trotters, and bring to a boil. Remove scum.
3.
Rinse the trotters with clean water again, and control the moisture for later use.
4.
Time to control the water and prepare the ingredients: peel the ginger, slice it, and tie the chives.
5.
Put the trotters in the pot, add a proper amount of cold water, it is best to add enough at a time, no water is added during the stewing process. Put the green onion knot and ginger slices into the pot, add an appropriate amount of rice wine.
6.
After the high heat is boiled, turn to medium and low heat, cover the pot and simmer for about an hour until the trotters are soft and waxy.
7.
Prepare the appropriate amount of bamboo shoots for the gap time of the stew.
8.
Boil the water in a pot, add the shredded bamboo shoots and cook for two to three minutes.
9.
Rinse the cooked bamboo shoots with cold water. Cut carrots into pieces and set aside.
10.
Stewed trotters soup. Pick out the green onion knots and add appropriate amount of salt to taste.
11.
Add carrots and bamboo shoots and cook for about ten minutes until the carrots are soft and rotten.
12.
Add appropriate amount of chopped chives before turning off the heat.
13.
Picture of finished pig's trotters and bamboo shoots soup.
Tips:
1. The trotters should be soaked in advance to remove blood, and should be blanched to remove foam impurities. 2. Add salt to the stew at the end. 3. The stew water needs to be added enough at one time to make the taste more fragrant. 4. Adding bamboo shoots to the soup tastes fresh enough, no need to add other umami seasonings.
