Scallion-Braised Pig Trotters
A Zhejiang dish made by stewing scallions with pig's trotters, traditionally regarded as replenishing blood and reducing swelling. Used for blood deficiency, limb pain, edema, and painful sores.
Ingredients
Scallions (cut into sections)
50 g
Pig trotters (hair removed, washed, scored with a knife)
4
Salt
to taste
Instructions
1
Prepare the ingredients
Remove the hair from the pig trotters, wash them, and score them with a knife. Cut the scallions into sections, place them together with the pig trotters in a pot, add an appropriate amount of water and a pinch of salt.
2
Braise
First bring to a boil over high heat, then simmer over low heat until the trotters are tender and falling apart.
