Pork Knuckle Ginger

Pork Knuckle Ginger

1. When buying fresh trotters, call the boss to chop them into pieces of the same size, take them home and wash them with a knife to scrape off the dirt on the epidermis, and clean the fine hair.

2. The boiled eggs are shelled and set aside.

3. Add diced vinegar for making pork knuckle ginger. (Not sold here in Chengdu, I bought it online)

4. The turmeric has been peeled and chopped for later use.

5. Put the cleaned pig's feet in boiling water (add pepper to remove the smell), blanch the blood in water (about two minutes), and rinse with water for later use.

6. Without adding oil in the pan, put small yellow ginger on low heat and stir fry to remove the water and set aside.

7. Pour about 900 ml of diced vinegar into a casserole and bring to a boil.

8. When the vinegar is boiled, put the trotters in a pan and fry.

9. Fry it until no moisture comes out.

10. After the vinegar is boiled, put in the fried turmeric, eggs and pig's trotters. Cover the lid and simmer for about an hour and a half.

11. The fragrant and soft pork knuckle ginger is ready!

12. Does it look appetizing?

Tips:

1. If the taste is heavy, you can add some salt, I only put diced vinegar!
2. If there is no casserole, use ordinary pot.