PIGS FEET SOUP CHINESE RECIPES

Steps:

• Rinse the pig's feet under cold running water. Bring a large pot of water to the boil, add the pieces and simmer for about five minutes. Unless your pot is very large, you'll probably have to do this in batches. Drain the feet and rinse them well. Bring a fresh pot of water to the boil and repeat this process (this rids the feet of impurities).
• Wash the pot. Rinse the ginger (no need to peel it) and cut it into large chunks. Put the pieces on a cutting board and lightly crush them with the side of a cleaver. Put the ginger into the pot, then add the garlic. Break the dried chillies in half, shake out and discard the seeds, then put the chillies into the pot. Add the soy sauce, rice wine, cinnamon sticks, star anise, sugar, chun pei and 1 tsp of salt into the pot, along with 600ml (2¼ cups) of water. Bring to a simmer and cook until the sugar is dissolved.
• Put all the pieces of pig's feet into the pot and bring to the boil. Cover with the lid, turn down the heat and cook at a low simmer, occasionally moving around the pieces of pig's feet so they are submerged in the liquid. After about an hour, add the peanuts.
• Simmer the ingredients for about three hours in total, or until the pig's feet pieces are very tender. The sauce should reduce to a sticky, light syrupy consistency; if it's too thin, remove the lid when the meat is tender and continue to simmer. Taste the sauce and correct the seasonings, if necessary.
• Remove the pieces of pig's feet and put them in a large serving bowl. Add the fu pei to the pot, if using, and simmer it in the sauce until soft. Ladle the sauce and fu pei over the pig's feet. Cut the spring onions into 1cm pieces and scatter them and/or fresh coriander sprigs over the ingredients before serving.

Steps:

• The night before cooking, Rinse pork feet, be sure to remove any bristles. Cover feet with water. Season with salt, pepper, bay leaf and garlic. Let sit, covered, in the refrigerator overnight. 
• Add vinegar, oil, chopped onion, chili (halved) and clove to the pot of feet. Stir well and if necessary, add some water. Boil on high for about 30 minutes. Lower heat and simmer for 1 hour.
• Remove feet from soup. Pour soup through a sieve and add dates. Put feet back into soup and reheat. season with oyster sauce and serve. 
• May also be served with Okraschotengemüse, a baked dessert banana.