Cooked - Sichuan Spicy Pig's Feet Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sichuan Spicy Pig's Feet Soup

4.0

2 lb pig’s feet, frozen is fine

8 cups water (or light chicken stock)

1 large knob ginger, sliced thick

6 cloves garlic, smashed

3 scallions, cut into large sections

2 tbsp doubanjiang (Pixian broad bean paste)

1–2 tbsp chili oil (to taste)

2–3 dried red chilies, broken

1–1.5 tsp Sichuan peppercorns (crushed lightly)

2 tbsp Shaoxing wine

1 tbsp light soy sauce

1 tsp dark soy (optional, just for color)

1 tsp sugar (don’t skip; it balances heat)

Salt to taste (added at the end)

1 star anise (optional but very good)

1 small piece cassia/cinnamon (optional but very good)

A few dried tangerine peel strips (chenpi) (optional but very good)

Napa cabbage, daikon, or tofu at the end (optional but very good)

Blanch (important): Put pig’s feet in a pot with cold water. Bring to a hard boil for 5 minutes. Drain, rinse thoroughly, scrub off any scum.
Build the base (Instant Pot – Sauté): Set Instant Pot to Sauté. Add a little oil. Add ginger, garlic, scallions, dried chilies, peppercorns. Stir until fragrant (30–60 seconds). Add doubanjiang and stir until the oil turns red and aromatic. Deglaze with Shaoxing wine.
Pressure cook: Add pig’s feet. Add water/stock and all remaining seasonings except salt. Lock lid. Pressure Cook High pressure: 55 minutes. Natural release: 15 minutes, then vent. If you want fall-off-the-bone, go 65 minutes.
Finish: Taste and salt at the end. If adding vegetables, use Sauté for 5–10 minutes. Adjust chili oil and peppercorn to taste.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇨🇳Chinese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 28 weeks ago

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