Pork Knuckle Ginger/pork Knuckle Vinegar
1.
Flatten the ginger and fry it in a pan until golden brown.
2.
Add diced vinegar, water, dried chili, aged vinegar, green soy sauce and rock sugar. Turn to low heat and simmer for 30 minutes.
3.
While braising the vinegar, you can boil a pot of boiled eggs for later use.
4.
After the boiled eggs are cooked, prepare a pot of water.
Add a few slices of ginger and a little rice wine and pig's feet. Boil the cold water and remove the scum. After another 5 minutes, remove the pig's feet, wash and drain.
5.
After 30 minutes, add the eggs and pork feet. Turn to low heat and simmer for 2 hours. Remember to stir from time to time on the way to avoid muddy bottom.
6.
The instant pork knuckle vinegar is ready~~
Tips:
1. If you like it a little bit spicy, you can add more ginger and dried chili according to your personal taste.
2. If you don't like it too sour, don't add vinegar.
3. After letting cool, put it in the refrigerator and take it out the next day to warm it up. The pork knuckle vinegar will be more delicious.
