【supor】mushroom Roasted Hoof Vs Hoof Radish Soup

Name: 【supor】mushroom Roasted Hoof Vs Hoof Radish Soup
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece Pork knuckle; 1 White radish; 1 small handful Black Fungus; 8-12 Shiitake Mushrooms; 3 pieces Chopped shallots; 5 slices Sliced ginger; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; Some Oil salt

by Scarlett

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

In the days of the beginning of autumn, the folks have always said "posting autumn fat". Because after a long and hot summer, people can't eat anything and feel anorexia. Once the autumn begins, although it is still very hot, people will feel cool no longer feel wet and sticky, and their appetite will gradually improve, so the idea of making something delicious is germinated to compensate for the shortfall since the beginning of summer. It is called "Tie Qiu Fat". To eat delicious delicacies, of course, meat is the first choice, "meat paste fat". In fact, in the final analysis, everyone is greedy, and then the folk solar terms come to reward themselves.

I just received the private customized "Chinese blazing pottery electric stew pot" provided by Gourmet Jie and Supor, with high-heat and temperature-resistant materials, fast boiling at high fire, and slow simmering at low fire, which is convenient and quick to stew healthy and nutritious soups. Today, I will use it to stew a pig's feet, and it is a pot of two dishes, mushroom roasted hoof, and hoof-flower radish soup, let's give autumn fat to my family.

Ingredients

1 piece Pork Knuckle
1 White Radish
1 small handful Black Fungus
8-12 Shiitake Mushrooms
3 pieces Chopped Shallots
5 slices Sliced Ginger
2 tablespoons Soy Sauce
1 tablespoon Oyster Sauce
Some Oil Salt

【supor】mushroom Roasted Hoof Vs Hoof Radish Soup

1. Wash the hoofs in a pot of cold water, boil on high heat

【supor】mushroom Roasted Hoof Vs Hoof Radish Soup recipe

2. Until the blood foam inside is boiled out, remove the water and rinse it off

3. Put the processed hoofs into a pot, add a few slices of ginger, and then add an appropriate amount of water

4. Press the hoof flower soup function, the time is about 3 hours

5. Note that when boiling in the middle, skim the foam again

6. About 2.30 hours, you can fish out the simmered hoof

7. Add the white radish and continue to simmer until the time is complete

8. After the hoof radish soup is made, the pot will emit a dripping reminder, and then add salt and white pepper to taste.

9. Drank soup

10. Heat the pan with a little oil

11. Add shiitake mushrooms and black fungus and stir fry

12. Stir fry a few times and then add the hoofs that have been deboned and torn into pieces

13. Stir fry a few times and then add soy sauce and oyster sauce

14. Add the water soaked in shiitake mushrooms and cook for two or three minutes

15. After the sauce is collected on high heat, add salt, pepper and other seasonings, stir and fry evenly

16. Put it in a small bowl and sprinkle some chopped green onions

Tips:
1. The ingredients for the soup should be fresh as much as possible. The meat should be soaked in water or blanched in advance to remove blood foam; the amount of water should be added at one time; the foam should be skimmed again when it is boiled on high fire, so as to ensure the clarity of the soup And delicious
2. The setting procedure of trotter soup is 3 hours. According to the degree of softness and hardness you like, you can fish out the trotters from 2:00-2:30, and then put the white radish into the last Just cook it; when the time is up, the soup pot will automatically prompt, and finally add salt and other seasonings;
3. The hoofs are simmered in a pot until they are eight or nine mature. They can be easily deboned and then cut into small pieces; soak the mushrooms and black fungus in advance. Do not spill the water that has been soaked in the mushrooms. You can use them when stewing meat; Since ginger slices have been added in the soup, only light soy sauce, oyster sauce and mushroom water are added here to enhance the freshness and flavor.