Braised Pig's Hooves with Chestnuts
- Ingredients
- Ridge Gourds250 grams
- Pig's FeetOne piece
- Anise SeedOne star anise
- Cinnamon BarkA little bit
- Rock SugarA little bit
- How to Make Candied Pig's Feet with Ridge Gourds
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1. Ask the butcher to cut the pig's feet into small pieces, wash them at home and remove the hair.
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2. Put water in a pot, add two slices of ginger and white onion, bring to a boil, then add a bit of cooking wine and put in the pig's feet. Boil until they turn white, then remove them.
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3. Place the removed pig's feet in a sandpot, add several slices of ginger and one star anise, a little cinnamon bark and a few sugar cubes, then add salt and Mature Vinegar , mix well and add enough water to cover. LargeFire boil for 10 minutes, then switch to low heat and simmer for 1 hour. Add peeled ridge gourds after 30 minutes of cooking. Continue simmering until the soup thickens, then add a bit of Soy Sauce and let it simmer for another 5 minutes before turning off the heat. Tips
- Tip: 1) If using pig's foot meat instead of whole pig's feet, skip step (2).
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2) Sandpots tend to stick easily when cooking meat; stir occasionally, especially as the soup thickens.
3) I used fresh ridge gourds which cook quickly. If using older ridge gourds, add them earlier in the cooking process.
3) As I am using fresh chestnuts that are quite tender,Chestnuts, you may need to pre-cook them if using older ones and add them to the pot earlier.
