Postpartum meals are crucial for postpartum recovery, as they are directly related to the health of new mothers and the quality of nurturing for babies. Therefore, careful planning of postpartum meals is deemed necessary. Next, we will share three methods for making pig trotter soup, a widely popular traditional postpartum delicacy.
Method one:
The main ingredients include pig trotters, preferably front trotters, along with soybeans or peanuts as supplementary ingredients. You will also need ginger, green onions, cooking wine, and salt for seasoning.
1. Preparation stage: Thoroughly wash the pig trotters and cut the ginger and green onions into sections for later use. If you don’t like the taste of green onions, you can skip them but retain the ginger to remove any unpleasant odor. 2. Blanching process: Quickly blanch the pig trotters in boiling water, a step known as “scalding,” which helps remove impurities from the surface. 3. Deep cleaning: Boil water again, add the initially processed pig trotters, a small amount of green onions, ginger, and cooking wine. Cook for about 15 minutes to make the soup clear and reduce greasiness. Use boiling water to ensure effective removal of blood from the pig trotters. 4. Slow simmering for flavor: Transfer the processed pig trotters to a stew pot, add an adequate amount of boiling water, green onions, ginger, and cooking wine. Simmer over low heat for at least 2 hours until the soup is slightly milky in color with very little oil.
Following these steps, you will obtain a nutritious yet non-greasy pig trotter soup, perfect for postpartum recovery.
