[roasted Pig's Feet with Dried Bamboo Shoots]--- Enjoy The Deliciousness of Spring

Name: [roasted Pig's Feet with Dried Bamboo Shoots]--- Enjoy The Deliciousness of Spring
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Trotters; Some Dried bamboo shoots; a little Sliced ginger; 1/3 bottle Add rice wine; a little Ginger juice; 1/2 tablespoon Soy sauce; a little salt

by Poetic heart

5.0 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

2

In Wuyuan, Shixin’s hometown, there are large tracts of tea mountains and large tracts of bamboo forests. In spring, dense bamboo shoots emerge from the ground. This is an annoying and extremely delicious food gifted by nature. You must hurry up and eat well in the season. If you can't finish it, it will be dried into bamboo shoots, and the meat will be stewed slowly. Dad has been living with Shi Xin since last year, so this year’s bamboo shoots have dried up, and Dad hasn’t dried it. These were brought by my sister from my aunt's house during the Qingming Festival. They were all tender bamboo shoot tips. Every time they were stewed with braised pork or pig's feet, they were all eaten up early. "

Ingredients

1500g Trotters
Some Dried Bamboo Shoots
a little Sliced Ginger
1/3 bottle Add Rice Wine
a little Ginger Juice
1/2 tablespoon Soy Sauce

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a little Salt

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[roasted Pig's Feet with Dried Bamboo Shoots]--- Enjoy The Deliciousness of Spring

1. Clean the trotters and chop them into small pieces, blanch them in a pot of boiling water to remove the blood.

2. Remove, clean, and drain the water.

3. Add a little oil to the pot, add ginger slices and stir up the aroma.

4. Pour the trotters.

5. Stir fry until the pork skin is slightly yellowish in color.

6. Tune into a little soy sauce.

7. Stir evenly over low heat and turn off the heat.

8. Prepare the dried bamboo shoots soaked in advance.

9. Add the trotters and dried bamboo shoots to the pressure cooker, add ginger juice, add rice wine, and add a little water.

10. Turn the high heat to a low heat and cook for half an hour. After opening the lid, add an appropriate amount of salt and mix well. Collect the juice on high heat until the soup thickens.