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Papa’s Island Pig Feet Soup With Wild Mountain
Mushrooms
3
8
2
2
1
8
3
1
1
1
Pound Pig's feet; cut 2 pieces
Cup Chicken stock
Onions; quartered
Celery stalks; cut 2 long pieces
Tablespoon Chopped garlic
Star anise
/4 Cup Raw peanuts
Cup Sliced shiitake mushrooms
Cup Chopped mustard cabbage
−1/2 Teaspoon Peeled; minced fresh ginger
Salt; to taste
Freshly−ground black pepper; to taste
In a large sauce pan, combine the pig's feet, chicken stock, onions, celery,
garlic, and star anise. Season with salt and pepper. Bring the liquid up to
a boil. Reduce to a simmer, covered and cook for 1 1/2 hours, skimming the
surface occasionally. Add the peanuts, cover and simmer for 30 minutes.
Remove the star anise from the soup. Stir in the mushrooms, cabbage, and
ginger. Simmer for 5 minutes. Ladle the soup into a bowl and serve. This
recipe yields 6 servings.
Papa’s Island Pig Feet Soup With Wild Mountain Mushrooms
450
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