White Radish Hoof Soup

Name: White Radish Hoof Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: A White radish; A pack Mao Ge Sour Radish Lao Duck Soup; 1 Hoof; piece ginger; Several roots Shallots; a little salt; Some Cooking Wine

by Achen Qingcheng

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The hoof is commonly known as the elbow, and the hoof is the part next to the claws.
Pork knuckle is divided into front elbow, back elbow, and front elbow, also known as front hooves. It has thick skin, many tendons, heavy gum, and lean meat. It is often cooked with skin and is fat but not greasy. It is suitable for roasting, grilling, sauce, braising, braising, soup making, etc. Such as braised elbow, braised elbow with choy sum, and braised elbow in red. The back elbow, also known as the back hoof, has more connective tissue than the front elbow, the skin is old and tough, and the quality is worse than that of the front elbow. The cooking method and use are basically the same as the front elbow.

Yesterday, I suddenly wanted to eat big meat, so I went to Shuanghui and bought a fresh elbow. It was not big, two and a half catties, and had more lean meat and small bones. It was just right for simmering soup. Some friends may think that it is fleshy skin and large pieces of meat. Isn’t the simmered soup very greasy, in fact, it won’t. Today I used two auxiliary divine objects, one is white radish: clearing heat and promoting body fluid, digestion and stagnation, and appetizing. The spleen, the qi, and the phlegm are reduced. If it absorbs part of the greasy, it will make the soup fresh and delicious. Second, I added a bag of Maoge’s sour radish and old duck soup bag. The pickled ginger, pickled radish and pickled radish are very flavorful. It is sour and delicious, and the skin of the hoof is fat but not greasy, and the lean meat is soft and tasty, which is very delicious. I almost ate the skin of the whole hoof by myself, haha. "

Ingredients

A White Radish
A pack Mao Ge Sour Radish Lao Duck Soup
1 Hoof
piece Ginger
Several roots Shallots
a little Salt
Some Cooking Wine

White Radish Hoof Soup

1. A pig's knuckle, I let the clerk chop it into chunks in the Shuanghui store, which makes it easier to simmer

2. Use tweezers to carefully pull off the pig hair on the surface of the pig skin, scrape off the dirt on the surface of the pig skin with a knife, and set aside

3. Use a knife to divide the meat that is too big into small pieces, clean it for later

4. Boil water in a pot, and the water will open into the hoof

5. Add appropriate amount of cooking wine when the water is re-boiled, until the wine boils and dissipates, taking away the smell of pork, remove it

6. Wash off the blood under clean water, check for any missing pig hair, and pluck it out. The pig hair will be obvious after scalding.

7. Prepare other side dishes, a white radish, a ginger, a few shallots

8. Peel and wash white radish, choose shallots, peel ginger, wash and set aside

9. The white radish is cut into large hob pieces, and the cut is larger because it is simmered with the hoof. Tie the green onions into a knot, pat or cut the ginger

10. Today’s flavor-enhancing artifact is Maoge’s Sour Radish Laoya Boiler. This brand of soup material is very easy to use. There are many choices, such as sour bamboo shoots, radishes, kelp, shiitake mushrooms and so on. 5 to 7 yuan per bag, available on Taobao

11. Today is not enough time to stew slowly in a casserole, so I used an electric pressure cooker. Put enough water in the pressure cooker. Basically, a bag of soup bag with 3 kg of water, add white radish, hoof, green onion and ginger, cover it, choose Soup or tendons, wait for food

12. When the cooking time is up, open the lid and it is too fragrant. Pick out the onion knots and taste the saltiness. If the taste is heavy, you can add a little salt. Basically, a bag of soup is three liters of water, and the saltiness is moderate. Get a bowl of soup and suck it, haha

13. Finished product

14. Finished product

15. Finished product

16. The finished product, this white radish hoof soup, the radish is sweet and soft, the skin is fat but not greasy, the lean meat is crispy and tasty, and the soup is sour and appetizing, which makes people want to stop.

Tips:
Hoofs are very nutritious and contain a lot of protein, especially collagen protein. Like the skin of meat, it is a good food therapy to make the skin plump, moisturize, and strengthen the body.
Pork knuckle is sweet and salty, and has a mild nature; it has the effects of harmonizing blood, moisturizing the skin, filling kidney essence, and strengthening waist and feet.
Most people can eat it; those with damp-heat phlegm accumulation should be taken with caution; those with obesity and high blood lipids should not eat more.

White radish has the effects of clearing heat and promoting fluid, cooling blood to stop bleeding, lowering the qi to widen the middle, eliminating food and resolving stagnation, appetizing and invigorating the spleen, and removing phlegm.
Most people can eat it.
Radish is cold and cool but beneficial to the intestines. Those with spleen deficiency and diarrhea should eat with caution or eat less; patients with gastric ulcer, duodenal ulcer, chronic gastritis, simple goiter, threatened abortion, uterine prolapse, etc. should not eat it.