Pork Feet and Quail Eggs in Ginger Vinegar

Name: Pork Feet and Quail Eggs in Ginger Vinegar
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Trotters; 700g quail eggs; 150g Zijiang; 630ml Sweet vinegar; 500ml water; 50ml Glutinous rice vinegar; 2 tbsp Sugar

by Rice is coming

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Pig's feet are trotters, which are rich in collagen and have the effect of skin beautification. Quail eggs are called "the best in eggs". Eat it with sweet vinegar and ginger. It has a special flavor, sour and sweet. If you eat it in a small bowl, it will relieve gluttony and beautify. Why not do it. This is also suitable for parturients, but it is necessary to use ginger and brown sugar instead.
Do not eat more of this dish, because it is rich in oil, especially for people with high blood pressure and hyperlipidemia. It is best not to eat it for dinner or supper, as it is a good choice for breakfast.

Ingredients

800g Trotters
700g Quail Eggs
150g Zijiang
630ml Sweet Vinegar
500ml Water
50ml Glutinous Rice Vinegar
2 tbsp Sugar

Pork Feet and Quail Eggs in Ginger Vinegar

1. Boil the whole pig's feet in a pot under cold water until the surface is discolored, pour out the dirty blood water, and use a plucking knife to pull off the hair on the pig's feet

Pork Feet and Quail Eggs in Ginger Vinegar recipe

2. Cut the pig's feet into chunks, cook it under cold water again, boil on high heat and cook for two or three minutes, pour out the water, and wash away the fat and floating powder still on the pig's feet

3. Wash the ginger, peel and cut into pieces

4. After the quail eggs are cooked, peel them off for later use

5. Put the pig's trotters, quail eggs, and ginger into a crock pot, add all the accessories

6. Bring to a high heat, turn to low heat and cook for 40 minutes, turn off the heat

Tips:
Quail eggs have a small skin, which is very difficult to peel. Here is how to peel quail eggs:
1. Wash the quail eggs in a pot under cold water, boil on low heat and continue to cook for 1 minute, turn off the heat, and leave in the pot for 3 minutes;
2. Pour out the boiled egg water, put the eggs in a basin and brew them with cold water. The rapid decrease in external temperature separates the shell from the egg. After the temperature of the egg drops, pour out the water and use the basin as a sieve. Move more than ten times to make the egg shell evenly broken. At this time, the egg body feels soft when you squeeze it with your hands. Then add water to soak it again, and peel the soft egg shell with water.
3. If you can't finish it at once, it's best to store it in the refrigerator, take out as much as you eat and heat it up. Don’t cook it repeatedly, because quail eggs are small, so it’s easy to boil the eggs. First, they are difficult to digest, and second, they are not delicious;
4. If there is too much fat, you can remove part of the solidified fat after the pork knuckles and ginger vinegar are cooled.