Pork Knuckle Ginger

Name: Pork Knuckle Ginger
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound ginger; 1 catty Sweet vinegar; 4 egg

by April Bean

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pork knuckle ginger, also known as egg pig knuckle ginger vinegar or ginger vinegar, is a local traditional famous dish in Guangdong. It is the most characteristic nourishing food for women and belongs to Cantonese cuisine.
The main ingredients are pig's feet, eggs, and ginger. Because ginger can expel cold, remove dampness, promote qi and activate blood, drinking it in cold winter and spring can invigorate qi and activate collaterals, expel cold and expel wind, and refresh the appetite. "

Ingredients

Pork Knuckle Ginger

1. Prepare the materials.

2. The ginger should be cleaned, washed, and cut into large slices.

3. Drain the ginger and use a wok to fry the ginger to dryness.

4. Blanch the pig's feet.

5. Also put it in the wok and fry the water.

6. Spread the ginger on the bottom of the casserole and the pig's feet on the top, and drizzle with sweet vinegar.

7. Simmer on low heat and simmer until boiling. After ten minutes, stop the heat and cover, let the remaining temperature simmer the pig's feet Q.

8. After a little cooling, add the peeled eggs and boil them on the fire. Cover the lid and eat for a few minutes. The eggs will taste more delicious the next day, just like a marinated egg.

9. Finished product.

Tips:
1. Sweet vinegar can be prepared by yourself. Generally, we use Haitian sweet vinegar without seasoning and use it directly.
2. The prepared pig's feet ginger can be stored at room temperature for one week in summer and one month in winter to ensure that it does not come into contact with raw water and other pollution.
3. The pig's feet and eggs can be re-added after eating, and each time they are eaten, they need to be heated and boiled.
4. Because this dish uses sweet vinegar, ironware, stainless steel and hardware type pots cannot be used. It must be a ceramic casserole for long-term storage.