Pork Knuckles and Ginger Vinegar
1.
(This is an egg from a chicken raised by my mother at home. It is a purely native egg, haha!) Cook the egg first and remove the eggshell. Of course, you can choose not to remove the eggshell, because the eggshell also contains calcium, but this way It takes longer to cook, because it will be more difficult to taste.
2.
Old ginger is best, because old ginger tastes enough! I think that the ginger skin is a bit dirty, so it’s peeled. Some friends prefer not to peel it, because the ginger skin is cool, which can just reduce the heat of the ginger meat. Friends who are prone to get angry suggest that you should leave the ginger skin and cook it together. Click
3.
Swish the pig's trotter in hot water to remove the bloody smell and oily foam.
4.
To make the ginger more flavorful, cut the ginger in half or a few slices! I saw that some friends would fry ginger in a pan to remove moisture, saying that it would be refreshing. Friends who like refreshing can try it. I personally prefer the softer one, so I just cook it directly, mainly because I am too lazy to reprocess it, haha
5.
Okay, the last material picture. In fact, the dosage is mainly based on personal preference. Some people like to eat eggs and can put more eggs, for example, I haha; some people like to eat ginger and can put more ginger, and if they like pig's feet, they can also put more pig's feet; You like it all, so it's best to choose a bigger pot! I also put a bit of brown sugar, because I like sweeter ones, some people will choose to put rock sugar to neutralize the dryness of the soup
6.
All the ingredients are boiled in the pot, the pot is relatively small, the egg is full before the eggs are finished, and the pot is small and stuffy. As for the choice of pot, my personal recommendation is best to use a clay pot or a ceramic pot. After all, vinegar and some iron kitchen utensils may find chemical reactions, which will affect the quality of the soup, and the heat preservation is relatively poor.
Tips:
The longer the cooking time, the more delicious!
Sweet vinegar, I bought glutinous rice vinegar in the supermarket, a 630ml bottle, and there is also a sweet vinegar with diced vinegar, which will be better, but the price is also more expensive. And I didn't add water, so the eggs were very dark after two minutes of boiling, and the flavor was so strong! You can add some water if you don't like thick ones.
