[pork Knuckle and Ginger Vinegar] The First Nourishing Food in Guangdong in Winter

Name: [pork Knuckle and Ginger Vinegar] The First Nourishing Food in Guangdong in Winter
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound ginger; 1 bottle Zhimeizhai Sweet Vinegar; 1/3 bottle Vinegar

by Xiaoyao's Food

4.6 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Pork knuckle and ginger vinegar is a nourishing food that Guangdong women must eat during confinement. It has the effects of dispelling cold and driving wind, nourishing blood and nourishing deficiency. Add pig knuckles to ginger vinegar and cook together, a large amount of calcium is dissolved in the vinegar, and the taste is sour There is sweetness in the middle and spicyness in the sweetness, appetizing and stimulating.
In addition to confinement, pig's feet ginger vinegar is especially suitable for eating in the cold winter. For people who are weak and fearful of the cold, the nourishing pig's feet ginger vinegar, a bowl of thick soup, soft and smooth pig's feet, The glutinous ginger and springy eggs will definitely bring you a warm and happy feeling when such waves of strong cold air come!
For such a big dish, Tao’s mother likes to make it at home. First, the ingredients she makes are very good (there are two carnivores in the house), and second, it is not only sweet and greasy, but usually greasy and greasy. , I made it myself, I can eat a big bowl beautifully, sold outside, it’s great that Tao’s mother can only eat an egg, a small piece of pig’s feet, and a sip or two of soup, so I can’t drink it anymore. Therefore, for the sake of good food, you must not be lazy. In the cold winter, you always have to do it several times to satisfy your taste buds.
For ginger vinegar, most people in Guangdong like to use Bazhen sweet vinegar to make it, but I prefer to use Zhimeizhai’s sweet vinegar. It feels that Bazhen is sweeter, and I use it, which is more sour. I prefer this sour taste. As for which one to use, more depends on your own taste. "

Ingredients

1 pound Ginger
1 bottle Zhimeizhai Sweet Vinegar
1/3 bottle Vinegar

[pork Knuckle and Ginger Vinegar] The First Nourishing Food in Guangdong in Winter

1. Material drawing.

[pork Knuckle and Ginger Vinegar] The First Nourishing Food in Guangdong in Winter recipe

2. Put the eggs in a pot, boil them and continue to boil them on medium heat for more than ten minutes, take them out and soak in cold water and let them cool, then peel them for later use.

3. The ginger is washed and divided into large pieces, and most of the old skin is removed. I will leave some of the skin as a functional part of the ginger, and pat it firmly with the back of a knife. Soak the sliced ginger in water for 10 minutes, take it out and rinse for later use. (Remove part of the spicy)

4. Pour the ginger into the wok without adding oil, and fry on medium-low heat until dry to ensure the ginger is refreshing.

5. Pour the fried ginger into a large casserole, then add the peeled eggs, pour in a bottle of sweet vinegar and 1/3 of the old vinegar, then boil it and turn it to a low heat for 30 minutes.

6. Turn off the heat and let cool and soak for at least one night to let the ginger flavor fully soak out.

7. Cut the pig's feet into large pieces and wash them. Boil the water in a large pot in a pot, put in the pork knuckles, and bring to a boil.

8. Turn to low heat and cook for another 15 minutes to remove greasy.

9. Pour out and rinse for later use.

10. Add the pig's feet to the ginger vinegar that has been soaked overnight, and bring to a boil.

11. Turn it to the minimum heat for 40 minutes.

12. Soak the pork knuckles and ginger vinegar for two days, and re-boil it once a day. After two days, it will be delicious and ready to eat.

Tips:
(PS: Pay special attention. Taoma’s pig feet are very small, barely weighing 2 catties, and only a part of the upper part is used. It is not like a big pig's foot with a large piece of meat attached to the outside, and the eggs are also small earthen eggs. The vinegar used can't completely submerge the ingredients. If the pig's feet are big, remember to use two large bottles of sweet vinegar and half of the vinegar! Everyone must remember)
1. Some people will add brown sugar or rock sugar at the end to adjust the sweetness. I think this sour taste is completely acceptable to me. It doesn't need to be sweeter anymore, so I didn't put it. Friends who feel sour can add a proper amount of sugar.
2. First explain that Taoma's portion is really small, and there is more meat and less soup. Friends who like to drink soup, add twice the amount to make it, and double the amount of ginger and vinegar.
3. In order to supplement calcium, some friends will eat the eggs without peeling the shell, but the eggs without peeling will need to be soaked for more days to slowly melt the shell, and the soup after melting will be more viscous, I don't like that. The taste, and my ginger vinegar, it will not take more than three days from ready to eat, so my eggs are well-shelled. If you can make a big pot and eat it for two weeks, half of it is recommended. Peel the egg, don’t peel half of it, first eat the peeled egg first, and then slowly eat the unpeeled egg.
4. Ginger vinegar is very durable in winter. Just boil it every other day or two days to prevent deterioration.
Some people are also not suitable for eating pork knuckle ginger. People with internal heat, dry stool, and weak spleen and stomach functions are not suitable for external use. The general public can use it as a winter warming supplement.