Spring Soup [mung Bean and Bamboo Shoots in Pot with Pork Feet]

Spring Soup [mung Bean and Bamboo Shoots in Pot with Pork Feet]

1. Two pig's feet, the pig's hair will be burned after the steel pig is roasted. Soak the pig's feet in water for another 20 minutes. After soaking, use a brush to brush all the burnt color, and finally split the pig's feet from the middle and chop them into large pieces.

2. Peel off the coats of the shoots, and then wash them with water. Cut off the old parts of the washed shoots, leaving only the tender parts.

3. An appropriate amount of mung beans, wash and drain the water for later use; appropriate amount of ginger slices and scallops.

4. Remove the water in the pot and bring it to a boil, add the bamboo shoots to blanch thoroughly, and remove the cold water (so that the bamboo shoots will be crispy after a long time in the pot). Boil the water and then pour the pig's feet to blanch thoroughly, remove the cold water and wash off the foam.

5. Put the pig's feet and bamboo shoots in the pot and add enough water. Do not add water in the middle. Put ginger slices, scallops, and mung beans in the lid, and turn to medium-low heat when the water is about to boil (the water will not splash everywhere). Beat the froth again, cover the pot and cook on low heat for 2.5 hours (remember to stir in the middle to avoid sticking to the pot. Adding mung beans will make a thick soup. If it sticks to the pot, it will have a mushy taste and it will not taste good).

6. After 2.5 hours, add goji berries, the scallops have salt, try to put the salt, add an appropriate amount of chicken essence, sprinkle with chopped green onion, turn off the heat, and serve deliciously.

7. Click to watch the video for the detailed operation process of the finished image

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