Cuttlefish and Soy Stewed Trotters

Name: Cuttlefish and Soy Stewed Trotters
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Trotters; 100g soy; 3 lines Cuttlefish (dried); 2g salt; 1 large piece ginger; 20g Rice wine; 5g Vegetable oil; 1 Shallots; Some water

by The play of the old fish family

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Immediately after giving birth, I drank a pot of ginger wine and rooster soup, and the milk was smashed. Recently, a pot of cuttlefish, soy, and pig's feet soup has been simmered every day to consolidate, so the child does not have to worry about not having milk at all. The figure is more attractive than when I was a girl.

Ingredients

1 Trotters
100g Soy
3 lines Cuttlefish (dried)
2g Salt
1 large piece Ginger
20g Rice Wine
5g Vegetable Oil
1 Shallots
Some Water

Cuttlefish and Soy Stewed Trotters

1. Prepare the ingredients, clean the trotters, cut them into large slices, and soak the dried soybeans in water for 1 hour

2. Cut the dried cuttlefish with scissors and soak in warm water until soft

Cuttlefish and Soy Stewed Trotters recipe

3. Put clean water in the pot, put the trotters in the pot, boil the water, and blanch the blood foam

4. Put the blanched pig's feet, soaked soybeans, ginger and spring onions in a soup pot, bring to a boil

5. Heat the wok, pour the oil, put the soaked cuttlefish in the wok and stir-fry, pour in the rice wine and ginger to remove the smell

6. Put the fried cuttlefish into the pig’s feet and soybean soup, add salt, boil on high heat for 5 minutes, turn to medium and low heat, and simmer for 2 hours until the soup becomes thick and there is a lot of collagen.