Soybean Stewed Pork Trotters
Pork trotters slow-simmered with yellow soybeans yield a rich, restorative broth.
Ingredients
pork trotters (washed and chopped into pieces)
to taste
soybeans
to taste
celery (washed, leaves removed, cut into sections)
10 g
ginger (washed and sliced)
1
MSG
1 tsp
cooking oil
15 g
cooking wine
2 tsp
white pepper powder
1 tsp
refined salt
2 tsp
Instructions
1
Ingredient Preparation
Wash the pork trotters and chop them into pieces; wash the ginger and slice it; wash the celery, remove the leaves, and cut it into sections.
2
Blanch to Remove Blood
Bring water to a boil in a pot, add the pork trotter pieces and cooking wine, and boil over high heat to draw out the blood from the pork trotters. Remove and set aside.
3
Stewing and Seasoning
Add oil to the pot and heat. Once the oil is hot, add the ginger slices and pork trotters and stir-fry briefly. Transfer to a clay pot, add water and soybeans, and simmer over low heat for about 30 minutes until the broth turns milky white. Stir in the refined salt, MSG, and celery, sprinkle with white pepper powder, and serve.
