The Most Suitable Soup for Warming The Stomach in Winter-braised Pig's Feet with Lotus Root
1.
Prepare ingredients.
2.
Put water in the pot, pour the cured pig's trotters, add ginger slices and cooking wine.
3.
Boil the pork trotters to blanch water to remove part of the salty taste and skim the surface foam.
Remove the cured pork trotters and wash them.
4.
Put the blanched pork knuckles in a casserole and add enough hot water. Add ginger slices and cooking wine, cover and cook for 40 minutes.
5.
Wash the lotus root, peel it, and cut it into hob pieces.
6.
Put the lotus root block into the container, pour the water over the lotus root, add 1 tablespoon of vinegar to the water to avoid oxidation and blackening of the lotus root.
7.
Open the lid and skim off the white foam on the surface. This is grease. If you don't skim it, the soup will be very greasy.
8.
Add lotus root and continue to cook for 1 hour on low heat.
9.
Boil the lotus root until soft, add salt and chicken essence, mix well and continue to cook for 1 minute.
10.
Sprinkle chopped green onion and serve.
Tips:
1. The lotus root should choose the powdered lotus root for the stew, generally the skin is darker, the hand feels rougher, and has black spots. Crispy lotus root is suitable for stir-frying, not suitable for stewing soup.
2. The soup stewed in an earthen casserole is whiter and thicker and tastes better than the soup stewed in a ceramic pot.
