1. After peeling the ginger and then slicing it, blanch it with water, then soak it in cold water, after a second time, dry it for use
2. The pig's feet are dehaired, washed, and blanched in a boiling water pot; the pig's feet are removed after the color has changed, and the scum is washed off, and the excess water is drained;
3. Wash the eggs, put the eggs in raw water and cook for 8 minutes
4. After picking it up, immediately immerse it in cold water and wait for a while; after the egg has cooled, carefully peel off the shell;
5. Put a small amount of oil and ginger in the pan on the fire, add a small amount of salt, and fry dry after the water is released, then add a small amount of salt, and then fry dry after the water is released. Then Sheng out.
6. Turn on the wok, no need to put oil this time, put the pork knuckles, add salt and fry, remove the oil and set it up.
7. Stir fry with some cooking wine
8. Put the fried ginger to the lowest
9. Add sweet vinegar
10. Add the fried pork knuckles
11. Open fire
12. Add the peeled eggs after boiling
13. Boil on high heat for 20 minutes and switch to medium and low heat for 30 minutes, and the pig skin is soft.
Tips:1. Vinegar: Choose Haitian or Zhimeizhai, which is of good quality and guaranteed. The sweetness of Haitian makes Meizhai a little bit sour. Be sure to use diced sweet vinegar.
I used 3 bottles.
2. Ginger: Roast ginger is best. If you are not afraid of spicy, use older ginger. Peel, wash, cut into thick slices, pat lightly with the back of a knife to loosen the fiber for more flavor, and then dry it with water. Put a small amount of oil and ginger in the pan on the fire, add a small amount of salt, and fry dry after the water is released, then add a small amount of salt, and then fry dry after the water is released. Then Sheng out.
3. Eggs: Raw eggs under cold water, boil them until they are ninety mature, then take them out and peel them.
4. Pig's feet: remove hair, cut into pieces, rinse with water, then wash and dry. Turn on the wok, no need to put oil this time, put the pork knuckles, add salt and fry, remove the oil and set it up.
Note: There must be a clay pot. The best one is tall. Never use a metal pot to make pork knuckle ginger. When vinegar and metals are cooked at high temperature for a long time, harmful toxins will be produced. Please pay special attention to this!
