Collagen-rich Pork Knuckle Ginger
1.
Handle pig's trotters. Scrape off the miscellaneous hair, wash and cut into pieces, and then wash away the scum
2.
Process ginger. Peel and wash the ginger, cut into thick slices or slap loose, put it in the pot and boil to remove the spicy flavor, then remove it and rinse with water. Put it in the pot and stir-fry with water without adding oil.
3.
Prepare the eggs. The eggs are boiled and peeled. Mark the word "rice" on both ends to make it easier to taste. Be careful not to make the yolk out of the egg
4.
Clay pork feet with ginger. Put the ginger, pig's trotters and eggs together in a clay pot. Pour a bottle of Zhimeizhai sweet vinegar without adding water. Cook the pork trotters slowly until the meat is soft and waxy.
Tips:
1. The eggs can be exchanged for quail eggs, and can also be boiled together with black beans crushed in a pressure cooker for nutritional upgrade
2. Half a pig's trotters, 5 eggs or 20 quail eggs, about half a catty of ginger, just use 1 bottle of sweet vinegar
3. It's best to flip once in the middle when boiling. Note: It is best to put ginger and trotters underneath and eggs on top
4. The ginger chooses ginger, which is refreshing, and there are many slags of old ginger. The ginger is first boiled, fried and then boiled to make the ginger refreshing and not spicy. In addition, don’t pour the water used to cook the ginger, save it for shampooing or burning it at night to soak your feet
