Radish and Bacon Hoof Soup with Fresh Eyebrows
1.
Prepare ingredients such as peeled hoof, radish, spring onion, ginger, etc.
2.
Peel the radish and cut into hob pieces
3.
Put the radish in boiling water and cook for 5 minutes to remove the bitter taste of the radish
4.
Put water in the pot to boil, put the hooves into boiling water and quickly cook, remove the meat when it changes color, pour out the water, and rinse under the hot water tap to remove the blood.
5.
Take a casserole, pour 3/4 of cold water into it, put in the hoof, add a small handful of chives and a small piece of ginger, boil on high heat, pour in the cooking wine, continue to cook for 5 minutes, if there is foam on the surface , Remove it with a spoon, so that the soup is refreshing
6.
Add 2-3 pieces each of Chen’s secret bacon and salted ribs, turn off the heat and simmer slowly
7.
One hour later, open the lid and put the white radish, boil and continue to simmer for 30 minutes. Turn it on to taste the saltiness, you can add a little salt; poke the hoof with chopsticks, and the meat can separate and then turn off the heat.
8.
The radish and bacon knuckle soup with thick white sauce and salty flavor is out of the pot. Serve it in a bowl and enjoy it slowly.
Tips:
1. Because there is bacon, do not put salt in the beginning;
2. Poke the hoof with chopsticks in step 7, if the meat can be separated, turn off the heat.
