Main ingredients:
Pig trotters: 370g; Whelk: 270g.
Auxiliary materials:
Ginger slices: appropriate amount; Scallion: appropriate amount.
Seasoning:
Cooking wine: appropriate amount; Soy sauce: appropriate amount; Curry powder: appropriate amount; Salt: appropriate amount; Zero-calorie sugar: appropriate amount.
Flavor: Curry; Cooking method: Boiling; Time: One hour; Difficulty: Advanced.
Steps for cooking whelk and pig trotter casserole
Ingredients: Pig trotters (washed and blanched), whelk (washed), ginger slices, scallion.
Put the whelk into a pot of boiling water and add an appropriate amount of cooking wine.
Blanch for 1 minute and remove.
Put the blanched pig trotters into a pressure cooker.
Then add ginger slices and an appropriate amount of cooking wine.
Add an appropriate amount of boiling water.
Cover and cook for 15 minutes after the pressure cooker has reached full pressure.
Let it simmer until there is no more pressure, then uncover.
Next, transfer the pig trotters from the pressure cooker to a clay pot and add an appropriate amount of soy sauce.
Add an appropriate amount of curry powder.
Add an appropriate amount of salt.
Add an appropriate amount of zero-calorie sugar.
Season and cook for 5 minutes.
Then add the blanched whelk and cook for another 3 minutes.
Finally, add scallion and it’s ready to serve.
