Pig's Trotters Soup With Soybean and Preserved Radish (菜脯黄豆猪手汤）

Do you like soup made from pig trotters? The most exquisite and visually stunning dish is pig trotters. Many Asian moms consume a lot of pig trotters after delivery , to speed up their body's recovery. Pig's trotters are actually a very healthy food for the body!

My late mother and mother-in-law always liked to add peanuts to this soup. The smoothness of the pig's trotters and the aroma of the peanuts combine to create a delightful combination. Additionally, peanuts might increase blood vitality and colour. The soup tastes amazing.

Pig's trotters are a popular food choice; however, they are high in fat and collagen. How can this issue be avoided during cooking? We need to blanch the pig's trotters to get rid of some of the fishy smell and the blood that is concealed in the bones . Don't overlook this step.

Other than blanching. I also add soybeans, pickled radish, and orange slices, which not only give an additional flavour to the soup but also help to get rid of the pig’s trotters smell. The rich aroma of the pig's trotters can be absorbed by soybeans. Soybeans are also incredibly tasty because they are cooked to a very soft and sticky consistency, they taste even better when bit into. Soybeans also have a significant impact on beauty.

Preserved radish and orange slices will give the soup a savory and sweet taste. Preserved radish is salty, please give it a taste before adding salt and sugar as you desire. Additionally, the orange slices give the soup its natural colour and tart sweet flavour.

INGREDIENTS

1 pig trotter (about 1 kg)

50g peanuts

50g soybeans

20g preserved radish

1 inch length ginger

3 cloves garlic

1 stalk spring onion

1 tbsp Shaoxing wine

2 -3 orange slices

2 little water

1 tsp soy sauce

2 tsp sugar

METHOD

1. Put pig's trotters in wok with ginger, spring onions, wine, blanch briefly, then clean.

2. Soak the soybeans in water for 3-4 hours.

3. Wash the preserved radish, soak in water for 20 minutes and cut into cubes.

4. Slice the ginger and cut the spring onions into sections.

5. Heat some cooking oil in a wok, sauté gingers and garlic until fragrant, then stir fried the blanched trotters until golden brown. Add the preserved radish and stir fried for 1-2 minutes. Then transfer to a soup pot.

6. Add water to cover the trotters and bring it to a boil. Add in peanuts, soybean, and orange slice, reduce the heat to a simmer for 2 hours or until the trotters are tender. Adjust the taste with salt and sugar as desired.

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