Refreshing and Smooth---hoof Flower Jelly
1.
Put a proper amount of water in the pot on the fire, add the chopped trotters, green onion and ginger, and cooking wine, cook for 15 minutes on high heat and remove.
2.
Rinse the trotters with clean water to remove foam and oil.
3.
Put the trotters and ginger slices into the pot, add enough water to boil on high heat.
4.
Skim the slick oil, turn to low heat and simmer for 2-3 hours.
5.
Stew until the pig's feet are free of bones, turn off the heat, pick out the ginger slices and let it warm.
6.
Take out the trotters, remove the bones, and tear the skin into pieces by hand.
7.
Put the skin, meat and tendon into a pot, add appropriate amount of salt and bring to a boil.
8.
Pour the trotter soup into a container, cool it, and refrigerate it in the refrigerator until it is solidified. Take out slices or pieces for dipping.
Tips:
1. The pig's trotters must be potted under cold water, so that it is easy to boil the gum. Don't put salt too early. Salt will make the water in the meat run out quickly, and it will also speed up the solidification of protein and affect the umami taste.
2. Don't add cold water in the middle, so as not to cause the protein to solidify due to the sudden temperature drop.
3. Be careful to skim off the floating powder and oil on the soup noodles, otherwise the vegetables will feel greasy.
