Green Radish Pork Knuckle Soup

Green Radish Pork Knuckle Soup

1. Put an appropriate amount of water in the rice cooker and cook a few slices of ginger together. The soup cooking procedure does not need to be boiled, just a little bit hot.

2. When you buy the pig's feet, let the seller handle it. Just wash it when you come back and blanch the pot under cold water. Cook on medium heat until the froth no longer increases significantly. Only a small part of so many pig feet is used in the soup, most of which are braised in brown sauce.

3. Peel the green radish and cut into pieces. The same is true with white radish.

4. Take a part of the blanched pig's feet, wash it with hot water, and put it in a rice cooker.

5. Put the sliced radish in. Cover and continue the soup cooking process.

6. In the last ten to twenty minutes, add 1 teaspoon of salt, mix well, and cover until cooked.

Tips:

1. When I cook the meat soup, I like to boil the water first. After the meat is blanched, the water will be slightly hot. When the broth is cooked in this way, the meat is easier to soften and become more delicious. To put it simply, it means "bake meat in cold water, wash meat in hot water, and boil meat in hot water".
2. The same applies to white radish without green radish.
3. The salt is put in the last ten or twenty minutes.