Kidney Bean Trotter in Red Oil
by August Xiaoshui
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Soak the kidney beans half a day in advance.
2. Heat the pig's feet to remove the hair, then slightly soak in clean water and scrape clean, and chop into lumps. (Preferably pig front hoof)
3. Add water to the pot to boil the trotters, add the cooking wine and boil the bleeding end.
4. Remove the trotters and wash the blood with hot water.
5. Prepare the green onion knot, ginger and garlic crushed, two spoons of Pixian bean paste, two spoons of homemade hot sauce, a little sugar, spices, pepper noodles, and Chinese pepper.
6. Pour the rapeseed oil into the hot pan, put the oil into the prepared seasoning in the bowl, stir-fry the red oil on a low fire, then pour the trotters and stir-fry evenly, add the cooking wine and stir-fry on the high fire for a fragrance.
7. Add hot water and bring to a boil.
8. Pour the boiled trotters into the pressure cooker, and put the kidney beans soaked in advance in high pressure for about 40 minutes.
9. Uncover the lid and add the chicken essence, remove the trotters and kidney beans and put them in a casserole, pour the soup that has been filtered with a colander, and discard the remaining seasoning residue.
10. Sprinkle the chives at the end.
