Winter Nourishing | Medicated Pork Knuckle Ginger Vinegar Egg

Name: Winter Nourishing | Medicated Pork Knuckle Ginger Vinegar Egg
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 Pig hand; 10 egg; 2 bottles Diced sweet vinegar; 2 large pieces Pigskin; 1 piece brown sugar; 3 pieces Angelica; A handful Beiqi; A handful Codonopsis

by Momo's time

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

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.
Women in Guangzhou will take this to replenish qi and blood after childbirth, and they will also give it to neighbors, relatives and friends to eat.
After giving birth to Xiaobao, the pregnancy eczema on my body was still not healed, so I dared not eat anything with ginger. It's winter now, and Xiaobao's stomach and intestines are pretty good, and he's starting to be greedy! Sour, sweet, and slightly spicy, all three of my favorite flavors are available in one pot. Not greasy to eat every day.
There happened to be some medicinal materials that Master Mother bought for me: Angelica, Beiqi, Codonopsis, Three Musketeers for Nourishing Qi and Blood! Of course, it cannot be less, it has become a tailor-made medicated pork knuckle ginger!

Ingredients

1 Pig Hand
10 Egg

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2 bottles Diced Sweet Vinegar
2 large pieces Pigskin
1 piece Brown Sugar
3 pieces Angelica
A handful Beiqi
A handful Codonopsis

Winter Nourishing | Medicated Pork Knuckle Ginger Vinegar Egg

1. Pork knuckles blanched

2. Wash ginger and slice it, about 0.2cm thick

3. Wash the pig's hands to remove the foam, drain and set aside with the cut pig skins for later use

4. The eggs are cooked in advance and then peeled for later use

5. Take the wok without adding oil, and fry the ginger slices in water

6. Put the fried ginger into the pot that will be used to cook pork knuckle ginger

7. Then put in pork knuckles and pig skin

8. Put eggs

9. Pour in sweet vinegar, soak all the ingredients

10. Put in a small handful of Codonopsis, a small handful of Beiqi, and three pieces of Angelica

11. These medicinal materials were purchased from the pharmacy in my hometown, and they have been processed before. They are different from those bought in the pharmacy on weekdays. The effect is doubled and it is not too dry;

12. Turn the ingredients in the pot slightly and put in the brown sugar

13. After the heat is boiled, continue to boil on low heat for 30 minutes, turn off the heat and soak overnight, and boil again in the morning the next day

14. When scooping the ginger vinegar sauce, scoop it out from the center of the tumbling, so there won’t be too much fat.

15. According to my taste, the pork knuckles are the best after being boiled the next day. The ginger and eggs are the third day; if you eat almost enough, you can add the ingredients and cook it. If the ginger vinegar juice is less, add sweet vinegar. Instead of adding water.

Tips:
1. Ginger is not peeled, it can dispel wind, some people say that ginger skin is cold, but since this pot is tonic, ginger skin just neutralizes it, and it will not get too hot;
2. Pork knuckles are the front legs of pigs. The small ones are more expensive than the back legs, but they don’t have too much fat and pork, and they are cost-effective;
3. Add Ding sweet vinegar to buy Zhimeizhai, Bazhen's will be thicker than dessert, Haitian has never used it;
4. Eggs I use native eggs, which are not big and fragrant;
5. Don't use high heat when boiling, simmer slowly on low heat.