Steamed Pig Trotter
[Ingredients] 1 pig trotter (with skin), 5 jujubes.
[Method] Wash the trotter, cut it into 4–6 pieces. Boil water in a pot, blanch the trotter until fully cooked, boil several times, skim off foam. Place a large clay pot on the stove, add water, bring to a boil, add the trotter and soaked jujubes, boil again, add cooking wine, reduce heat, and stew until the skin is soft and the meat tender. Add salt, scallions, pepper, ginger, monosodium glutamate, and sugar to taste, continue stewing for another 30 minutes.
[Usage] Serve as a main dish with meals, eat freely.
[Effect] Harmonizes blood and qi, moisturizes skin, fills kidney essence, strengthens waist and legs, and builds up body mass.
[Indication] Simple senile emaciation.
[Note] Skin-on pig trotters possess unique nutritional and health benefits. Modern nutritional science confirms that the skin contains abundant collagen and elastin proteins. If the body lacks these substances, cellular water retention significantly decreases, causing dry skin and wrinkles. Elderly individuals may appear thin and frail. Pig trotters are rich in protein, especially collagen, similar to meat skin, making them an excellent food therapy choice for plumping skin, improving texture, and increasing body weight.