Sweet and Sour Pork Knuckles and Ginger

Name: Sweet and Sour Pork Knuckles and Ginger
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g ginger; 12 egg; 2 bottles Add vinegar; 80g brown sugar

by sourcehe

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In Guangdong, after a woman gives birth to a child, the family will prepare a large claypot sweet and sour pork knuckle ginger for the parturient, and eat it for lunch and dinner every day. Sweet and sour pig's feet ginger can nourish blood, dispel wind and cold, repair the uterus, maintain health and promote milk.
The main ingredients of sweet and sour pork knuckle ginger are ginger, pork knuckle, eggs, diced sweet vinegar, and brown sugar. Among them, sweet vinegar (also called Tianding sweet vinegar in Guangdong): It has the effects of refreshing the stomach and refreshing, softening blood vessels and beautifying the skin. It can dissipate blood stasis and stop bleeding and replenish blood. Together with pig's feet, it can decompose the calcium in the bones, which is easily absorbed by the human body, and plays a role in supplementing calcium and strengthening muscles and bones. Brown sugar: Use pure brown sugar, sweet but not greasy, not adulterated with other things, the production process guarantees its vitamins and trace elements to the greatest extent. "

Ingredients

600g Ginger
12 Egg
2 bottles Add Vinegar
80g Brown Sugar

Sweet and Sour Pork Knuckles and Ginger

1. Ingredients: ginger: 600 grams, 2 pork feet on the front legs, about 4.5 kg; 12 eggs; 2 bottles of sweetened vinegar, 450ml each; 80 grams of brown sugar.

Sweet and Sour Pork Knuckles and Ginger recipe

2. When buying pig's feet, let the seller chop up the pig's feet and clean the pig's hair. It is much easier to go home. Wash directly

3. Wash the eggs, put them in a boiling pot, pour in an appropriate amount of cold water, boil over medium-low heat, turn off the heat, simmer for 3 minutes, remove, and soak in cold water. Hold it in your hand without being hot, remove the shell,

4. Wash the ginger, drain the water, and cut into thick slices. Boil the water, add the ginger to blanching water, and remove it immediately.

5. Pour appropriate amount of cold water into the boil, put in the pig's feet, boil, remove the floats in the pot, continue to cook, let the bloody water of the pig's feet boil out, remove and drain the water.

6. Put the boiled pig's feet, ginger, and brown sugar into a large crock pot, pour in the sweet and sour vinegar. The vinegar should soak the solids. Do not fill the crock pot too much. Leave room for eggs.

7. Cover the lid and boil on high heat. Change to low heat and simmer for 15 minutes. The crock pot heats slowly, but the heat dissipation of the crock pot is also slow. After the pot fire, the pork knuckle can continue to be stewed.

8. Put the shelled eggs into a crock pot. This is just a little bit full. You can use clean, oil-free and water-free chopsticks to fill the eggs. Let the liquid submerge, cover the lid and continue to simmer for 6 minutes.

9. Turn off the heat, do not open the lid, continue to simmer for 30 minutes, then remove the lid to let the water vapor escape, and do not let the water vapor flow back into the crock. If there is water vapor backflow, it will be easily broken.

10. After letting cool, cover the lid, soak for one night, or one week, and heat the whole crock when you eat.

Tips:
1. Ding sweet vinegar is different, some are sour and sweet. If it is too sour, add more brown sugar.
2. When shelling the eggs, they must be intact and undamaged. Do not put the damaged eggs in the pot for cooking.
3. After blanching the pig's feet, stir-fry, so that all the water in the pig's feet can be dried and it is easy to save.