The method for making pig's feet with rehmannia glutinosa in slow cooking.
They say eating pig's feet on the three hottest days can benefit health.So, here comes this recipe for steaming pig's feet with rehmannia. The main ingredients are:
750 grams of pig's feet.
And the auxiliary materials include:
2 pieces of rehmannia.
1 spoon of soy sauce. 2 spoons of cooking wine. A pinch of monosodium glutamate (MSG). 1 piece of ginger. 5 garlic cloves. 1 sprig of scallion. 2 star anise. 2 pieces of cinnamon. Several bay leaves. 1 dried red chili. 2 spoons of light soy sauce. Cook the pig's feet in a large pot with cold water first. Boil until the blood foam comes out. Turn off the heat when the foam rises.Wash the cooked pig's feet clean with warm water after boiling. Rehmannia should be soaked for about 8 minutes, which is the time to boil the pig's feet. Prepare all auxiliary materials and seasonings; slice the ginger and rehmannia. Transfer the pig's feet into a sand pot.
Put the sliced rehmannia and all seasoning ingredients (wrapped in gauze) into the pig's feet.
Pour in boiling water first, then add all seasonings.
Cover the lid and bring to a boil over high heat.Then reduce to low heat for slow cooking for about 1.5 hours. After simmering for 1.5 hours, an appetizing rehmannia stewed pig's feet soup is ready.
Cooking tip
To save time, you can use a pressure cooker; personally, I prefer slow-cooking in a sand pot for better flavor.
Prepare all the auxiliary materials and seasonings, slice the ginger, and cut the raw rehmannia into slices.
Place the pig's feet in the sandpot, introducing the sliced raw rehmannia among them. Put all the spices in a muslin bag.
First pour in boiling water, then add all the seasonings.
Cover the pot and bring it to a boil over high heat.
Then reduce the heat to low and simmer for about 1 hour and 30 minutes.
After simmering for an hour and a half, the delicious raw rehmannia pig's feet soup is ready. Out it comes!
Cooking Tip
If you want to save time, use a pressure cooker. I personally prefer slow cooking in a sandpot as it makes the dish more flavorful.
