Braised hoofed turtle-You Are Foodie

By Claire
6

Braised hoofed turtle

The pig hoof is the upper part of the pig leg. Some people are used to calling it "pig hoof". The hooves are usually made with sauce or brine. "Braised hooves" is cooked by "stewing". The color of the finished dish is jujube red, so it is called "braised hooves". The taste of the dish is soft and waxy, and the flavor is rich.

Main Ingredients

Old soup 600g
Hoof shank 1

Auxiliary Ingredients

dried tangerine peel appropriate amount
chinese cinnamon appropriate amount
Big stuff appropriate amount
Scallion and ginger appropriate amount
Bean paste appropriate amount
White sugar appropriate amount
salt A moderate amount of
oil appropriate amount

The time of stewing is only for reference. The size of hooves varies with the time of stewing

Step 1 . Soak the pig hooves in water for about 2 hours to remove blood. After soaking the hoof bangs, put water and orange peel into the pot and soak for more than 30 minutes. Wash the soaked hooves and legs, put them into a pot soaked with orange peel, boil them for about 2 minutes, and then turn off the heat.

Step 2 . At the same time, prepare soup, large ingredients, cinnamon, onion, ginger slices.

Step 3 . Rinse the boiled hooves again with water. Stir fry sugar color: put proper amount of oil in the pot, add rock sugar, and stir fry over low heat to make it burnt yellow. Put in the cleaned hooves and legs and stir repeatedly to color the skin.

Step 4 . When the skin of the hoof bangs is colored, add the large ingredients, cinnamon, onion and ginger. After stir frying evenly, add proper amount of bean paste to continue stir frying, so that the sauce is evenly wrapped on the hoof.

Step 5 . Add the soup. Boil, skim the foam and add salt to taste.

Step 6 . Simmer for about 90 minutes over low heat. During this period, the hooves should be turned over three times to ensure the taste.

Step 7 . Braise until the hooves and legs are soft and rotten, and then leave the pot.

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