Sweet and Sour Pork Feet Ginger

2024-11-22 15:01:17 1090

In Guangdong, after a woman gives birth, her family prepares a large pot of sweet and sour pork trotters and ginger for the mother, which she eats for lunch and dinner every day. Sweet and sour pork trotter ginger can nourish qi and blood, dispel wind and cold, repair the uterus, and promote health and lactation< br>

Details of ingredients

Pig feet4.5 pounds
ginger600 grams
Eggs12
Adding vinegar2 bottles
Brown sugar80 grams

Technique

difficultySenior
workmanshipPot
tasteSour and sweet
timeThree hours

Steps to make Sweet and Sour Pork Feet Ginger

1. Ingredients: Ginger: 600 grams, 2 front leg pig feet, about 4.5 pounds; 12 eggs; Add 2 bottles of sweet vinegar, each bottle is 450ml; 80 grams of brown sugar.
2. When buying pig feet, ask the person selling the pig feet to chop them and clean the pig hair, which will make it 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, bring to a boil over medium low heat, turn off the heat, simmer for 3 minutes, remove and soak in cold water. It's not too hot to hold in your hand, remove the shell,
4. Wash the ginger thoroughly, drain the water, and cut it into thick slices. Bring to a boil with clean water, blanch in ginger, and immediately remove.
5. Boil and pour in an appropriate amount of cold water. Add pig feet and bring to a boil. Remove any floating debris from the pot and continue boiling until all the bloody water in the pig feet is boiled. Remove and drain the water.
6. Put the cooked pork feet, ginger, and brown sugar into a large clay pot, pour in diced sugar and vinegar. The vinegar should be soaked to a solid, and the pot should not be too full, leaving space for eggs.
7. Cover with a lid, bring to a boil over high heat, then simmer over low heat for 15 minutes. The heat on the clay pot is slow, but the heat dissipation is also slow. After the pot is heated, the pig feet can continue to be stewed until they are tender.
8. Put the shelled eggs into a clay pot. This is the egg that was just put in and is a bit full. You can use clean, oil-free, and water free chopsticks to fully adjust the eggs and let the liquid sink in. Cover and continue boiling for 6 minutes.
9. Turn off the engine, do not open the lid, continue to simmer for 30 minutes, then remove the lid and let the water vapor dissipate. Do not let the water vapor reflux back into the clay pot, as it is prone to damage.
10. After cooling, cover the jar and soak it overnight or for a week. When eating, heat the entire jar.