Widepoop Salt Water Pig Feet Recipe

    Learned from friends Guangdong style Preserved pork sauce ( ) So easy, right?

    Main ingredients

    Pig's foot 1 piece

    Side ingredients

    Mushroom Several pieces Ginger slices Garlic, Dark soy sauce 2 tablespoons Salt 4 grams White sugar 2 tablespoons

    Guangdong style preserved pork foot preparation method

    Prepare the ingredients

    Mushrooms should be pre-soaked in cold water to get a better aroma

    Wash the pig's feet and boil them to remove blood and then drain. 2. Rinse under cold water for a more chewy texture

    3. Peel the garlic, slice the ginger

    4. Put all in the pot; my pot is one liter, with broth covering the pig's feet, add half a bowl of dark soy sauce and 1.5 tablespoons of salt (the ratio depends on the amount of water and personal taste)

    5. Use boiling water to speed up cooking; you can see steam coming from the lid

    6. Steam for about half an hour; I let it cook longer to get more gelatin, so it took me a bit over an hour.Cooking tips Clean the pig's feet thoroughly and blanch them in boiling water before rinsing with cold water; traditionally, old soy sauce is used, but using fresh soy sauce can enhance the flavor.

    Cooking Tip

    Clean the pig's feet thoroughly. Boil them in water first, then rinse with cold water. Typically, pre-packaged braised dishes use dark soy sauce, but for personal consumption, using light soy sauce can be more delicious.