Tracing the history of soybean stewed pig's trotters, we seem to be walking in the long river of Chinese food culture. Pig's trotters have been a good nourishing product since ancient times, and as early as in the "Compendium of Materia Medica", it has been recorded that it has the effect of "filling the kidneys and strengthening the waist and feet, nourishing the stomach juice to smooth the skin". Soybeans, as one of the "five grains", are rich in vegetable protein, which is matched with pig's trotters, which not only complements each other nutritionally, but also reflects the understanding of the ancients on the wisdom of food matching. Legend has it that the Song Dynasty poet Su Shi loved food, and the pig's trotters were included in the Dongpo meat he created, and the soybean stewed pig's trotters derived from his later generations have been passed down to this day with this fat but not greasy, nourishing and nourishing delicacy. This dish is not only the enjoyment of taste buds, but also the pursuit of health and beauty, allowing people to feel the weight of history and the charm of culture in the taste.
Cooking Steps:
**Preparation Materials:**
- 1000 grams of pig's trotters
- 150g dried soybeans (soak for 4 hours in advance)
- 50 g of ginger
- 50 ml of cooking wine
- 2 star anise
- Dark soy sauce 20 ml
- 30 ml light soy sauce
- 30 grams of caster sugar
- Appropriate amount of water
- Salt to taste
1. Wash the pig's trotters, pot under cold water, add cooking wine, a few slices of ginger, boil over high heat to remove blood foam, remove and wash for later use.
2. Change a pot of water, add the processed pig's trotters, remaining ginger and star anise, bring to a boil over high heat, turn to low heat and simmer for 1 hour.
3. Add the soaked soybeans to the pot and continue to simmer for 1 hour.
4. Add dark soy sauce to adjust the color, light soy sauce to enhance the flavor, rock sugar to brighten, add salt according to taste, and continue to simmer until the soup is thick.
5. When the pig's trotters are soft and rotten, the soybeans are crispy and the soup is thick, you can turn off the heat and let the dishes cool naturally for a while, and the taste will be better.
Tips:
- Blanching the pig's trotters should not be omitted, and it is more effective to boil them in a pot under cold water.
- Soybeans should be soaked in advance to avoid too long cooking time and the pig's trotters will be too soft and rotten.
- Add a small amount of vinegar to help dissolve the calcium in the pig's trotters and make it easier for the body to absorb.
When the soybean stewed pig's trotters are presented in front of you, the golden and translucent soup wraps the soft and glutinous pig's trotters and plump soybeans, and the air is filled with a rich aroma, as if it can penetrate time and space and awaken the memory in the depths of the taste buds. Gently bite down the pig's trotters, the smoothness of collagen and the dense texture of soybeans are intertwined, full of aroma and endless aftertaste.