Pork Feet contain rich protein, which is an important element for fighting against aging. It can guard against the shriveling and wrinkle of the skin, enhance the skin elasticity and tenacity, especially significant to delay aging and stimulate the growth of children. Therefore, people compare the pork feet to bear’s-paw for its high nutritious and medicinal value. But with relatively low price, it is an economical tonic.
Difficulty: cutting (elementary)
Cooking time: above 1 hour
Ingredients: 2 pork feet
Seasoning: defined amount of groundnut kernels; 2 pieces of dry pepper; defined amount of red kojic rice; a dozen of ginger slices; a handful of anise; 1 piece of cinnamon; a handful of green scallions; a handful of Chinese prickly ash; 4 lumps of rock candies; 1 piece of myrcia; 1tbsp of soy sauce; 2tbsp of cooking wine; 1tsp of salt; 2tbsp of oil
1. Clean the pork feet and add in a frying pan with cold water, add some ginger slices and 1tbsp of cooking wine, and boil on strong heat. When they are boiling, take them out and remove the blood foams and then clean with boiling water.
2. Prepare the seasoning used to sauce the pork feet: anise, cinnamon, Chinese prickly ash, dry pepper, green scallion sections, myrcia, salt, rock candy and red kojic rice. Add the pork feet into a pressure cooker, then add the ginger slices left and well-prepared seasoning together with 1tbsp of soy sauce and 1tbsp of cooking wine into the cooker.
3. Finally add moderate boiling water which covers the pork feet and seasoning in the cooker. Cover the lid, boil on strong heat, and after boiling shift to gentle heat for 12 minutes. Then take the dish out.
4. Add 2tbsp of oil in the frying pan, heat the pan, and stir fry the boiled pork feet with dry red pepper together. Before taking out the dish, add groundnut kernels. Put the dish in the plate and add a Chinese parsley coriander leaf for decoration.
Cooking tips: blanch the pork feet in a pan. Remember to add ginger slices and cooking wine to remove the fish smell on the pork feet. If blood foam remains on the pork feet, clean the pork feet with boiling water. Put the blanched pork feet in a pressure cooker; remember that the added boiling water should cover the pork feet and seasonings. When the steam comes out of the pressure cooker, shift to gentle heat for 12 minutes. The time is determined by the amount of pork feet, but neither too long nor too short lest are the pork feet too much stewed or not enough. Stir fry the dry pepper and pork feet together. If it is not salty, add a little salt. Finally, before taking out the dish, add groundnut kernels. The soup which has been used to boil the pork feet can be kept for later use, stewing or as broth.