Cantonese Pork Knuckle Vinegar

Name: Cantonese Pork Knuckle Vinegar
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1650g Pig hand; 8 egg; 3.5 teaspoons salt; 1/2 bottle Sweet vinegar with glutinous rice; 60g ginger

by Taste chew

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Pork knuckle vinegar, in some areas of Guangdong, this is the exclusive product of confinement women.
In my hometown, this is a home-cooked dish, and the average family cooks it at least a few times a year. However, when I was young, I usually did not put eggs in this dish. Now that the Internet is developed, I also learned to add eggs to it.
Sweet and sour, this can be said to be the love of men, women and children!

Ingredients

1650g Pig Hand
8 Egg
3.5 teaspoons Salt
1/2 bottle Sweet Vinegar With Glutinous Rice
60g Ginger

Cantonese Pork Knuckle Vinegar

1. All ingredients (the pork knuckle let the stall owner help to chop the pieces)

2. Clean the pig's hands once and then blanch them. After blanching, clean them up again and set aside.

3. Cook the eggs in the pan

4. Peel the shell and spare

5. Put the cleaned pork knuckles in a clay pot, and add ginger slices (try to cut thinly, the cooked ginger slices are also delicious, you can put more)

6. Add 1/2 bottle of glutinous rice sweet vinegar, and add about half a bowl of water, start boiling on medium heat

7. After boiling, put an appropriate amount of salt and shake well, then add the eggs

8. Continue to cook for about half an hour and then season it (the cooking time can be according to personal preference, you can cook longer if you like softer ones)

Tips:
1. I use the glutinous rice vinegar from the old Guangdong brand Zhimei Zhai, and you can also use other sweetened vinegar.
2. It is best not to turn the eggs frequently after adding the eggs, as the eggs are easy to turn.
3. This dish can be cooked more at once, especially with more eggs, because it will taste better after the meal.
4. It is best to use a clay pot or casserole for this dish.