Lotus Root and Pig Trotter Soup

Overview

I remember there used to be a bun shop near my home, called Liao Baozi. Their buns were only sold during breakfast hours, and there was no waiting after breakfast. The line of people was endless... What I want to talk about today is not his buns, but the delicious bowl of pig's trotter soup that goes with the buns! In my memory, my father took me to eat there two or three times. I have no memory of the steamed buns, but I have a deep memory of the pig's trotter soup. A rice-sized bowl, a piece of pig's trotters, half a bowl of soup, a few chopped green onions floating on the surface... Wow, it's so fragrant! Many years have passed, and his current bun shop is still at the same location, and the buns are still the same, but the pig's trotter soup is no longer available. Nowadays, there are many restaurants specializing in pig's trotters, but I have never tasted the taste of that bowl of pig's trotters soup back then. Maybe it’s because of my father, or maybe it’s because it’s rare to go out to restaurants when I was young... In our family, from my grandfather to my mother, and then to my generation, we advocate preserving the taste of the ingredients as much as possible for dishes such as stew soup. The ingredients used are very simple. Today’s lotus root stewed pig trotters uses a piece of ginger. Even if it is not suitable for dipping, the ingredients are very flavorful. The lotus roots are sweet, the pig trotters are fragrant and waxy, and the soup is even more delicious! I believe that the taste of the ingredients itself will bring you timeless and classic deliciousness!

Tags

• soups
• soup
• cantonese cuisine
• maternity
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cooking wine
• lotus root
• pig's trotters
• ginger
• salt

Ingredients

Steps

1. 1 Take care of the ingredients. Chop the pig's trotters into small pieces, wash them, blanch them in a pot under cold water, wash the lotus roots and cut them into pieces, and break a piece of ginger with a knife. (When blanching pig's trotters, add a little cooking wine to remove the smell from the pig's trotters. We do not peel the stewed lotus roots at home, just wash off the mud on them with light salt water, and do not peel off the lotus root joints. All these can be adjusted according to your own taste)

   

2. 2 After blanching the pig's trotters, add another pot of cold water and add the pig's trotters and ginger (add enough water at one time, do not add it in the middle, even if you want to add it, add boiling water, otherwise it will affect the deliciousness of the soup)

   

3. 3 Open the pot again, use a spoon to skim off the last bit of blood foam (this will make the soup whiter), turn down the pot to low heat, cover and simmer for about an hour (my family doesn't like to stew the pig's trotters until they are boneless, otherwise the pig's trotters will taste too greasy and boring, and the soup will not be light enough. I simmer it for about an hour until it is just tender, so it still tastes chewy) (you can extend the stewing time according to your own taste)

   

4. 4 After stewing, add lotus root

   

5. 5 Stew for about ten minutes and then add a little salt

   

6. 6 When serving, the stewed food in my family is usually dipped in water, so when adding salt in front, I put very little salt. A little bit of salt is enough for the soup, and the pig's trotters can be eaten with water, so I didn't add too much salt. (The seasonings for dipping are: coriander, salt, monosodium glutamate, vinegar, a little for a very fresh taste, cooked oil sea pepper, cooked oil pepper)

   

7. 7 The pig's trotters are fragrant and tender, the lotus roots are sweet, and the soup is refreshing and not greasy