-
1
. Remove impurities from the hooves, rinse them, and cut them with a knife (easy to cook). -
2
Cut the bacon into thick slices and rinse with warm water. -
3
Put the hoof and pounder in the pot under cold water, add some cooking wine, add the bacon, blanch, remove and rinse. -
4
Put the shank and bacon into the pressure cooker and add enough water to cover the ingredients. -
5
Add some ginger, green onions, bay leaves, star anise, cinnamon, cooking wine, and bring to a boil over high heat. -
6
Simmer over low heat for 50 minutes. When it cools down slightly, open the lid of the pot and poke it with chopsticks. The pork skin will be crispy. -
7
Put all the ingredients in the pressure cooker into the wok, add light soy sauce, dark soy sauce, pepper, rock sugar, and salt (the salt needs to be added twice, add a little first, and finally reduce the heat) When the juice is simmering, taste it and add more salt if it is not salty enough). -
8
Simmer over medium-low heat for 20 minutes, add some MSG, and then use high heat to reduce the juice. When the soup is thick, turn off the heat. -
9
Wash the green vegetable moss, blanch it in boiling water, and take it out. Add some salt and vegetable oil to the boiling water, so that the blanched vegetables will be green in color. Place in a large basin. -
10
Put the braised shank in it, then pour the braised soup over it, and a dish with full color, flavor and flavor is ready. The taste is salty and fresh, crispy yet fat but not greasy. It’s so delicious that you forget to lose weight.
Tips
Because the hooves are relatively large, use a pressure cooker to stew them longer and add some bacon, so you need to add less salt.