Mom Hoof Flower

Overview

Lao Ma’s hoof flower is a must-eat in Chengdu. Today I tried it at home according to the recipe online!

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• lunch
• aniseed oil
• chicken powder
• chili oil
• cooking wine
• light soy sauce
• liquor
• onions
• pig's trotters
• white kidney beans
• zanthoxylum bungeanum
• ginger slices
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash a large pig's trotter with water

   

2. 2 Add an appropriate amount of water, ginger slices and Sichuan peppercorns to the pot and bring to a boil, then add some white wine

   

3. 3 Add blanched pig trotters

   

4. 4 Take it out and rinse it again with water

   

5. 5 Add an appropriate amount of water to the pot again and add the pig trotters

   

6. 6 Cook over high heat for 30 minutes, skimming off the blood foam while cooking

   

7. 7 Add a little cooking wine, Sichuan peppercorns and ginger slices

   

8. 8 Soak white kidney beans one day in advance

   

9. 9 Add white kidney beans and boil again

   

10. 10 Pour all the ingredients into the inner pot of the pressure cooker and press for 30 minutes

    

11. 11 This is the pressed hoof flower

    

12. 12 Then pour it into a casserole and simmer over low heat for half an hour

    

13. 13 Add some salt to taste

    

14. 14 Sprinkle with white pepper

    

15. 15 Sprinkle with chopped green onion and serve

    

16. 16 Prepare the dipping sauce: Take a small bowl and add light soy sauce, sesame oil, aniseed oil, chili oil, chicken powder and chopped green onion

    

17. 17 Finished product pictures