Porky-legged ginger egg soup
By VicentaLakin
Spring's coming. It's the season of cold and wet. Especially here in the South, back in the South. Previously, every season, the family liked vinegar, which allowed it to grow up, or the smell of the house. I've been making a pig's foot ginger vinegar twice this week, but it's better than sugar. Every time you're jealous, close the windows and let the steam that comes out of the room fill the room with poison. The place where a pig's feet don't have to buy a lot of meat, it's better to buy the half of the hoof in front, where there's plenty of meat to make soup, and it's a slag。
Recipe Recommendations
- pork knuckle in 1
- eggs of 8
- ginger 100 grams
- old vinegar 1 vial
- brown sugar 50 grams
- salt appropriate amount
- sweet and sour
- cook
- several hours
- simple
Steps for Porky-legged ginger egg soup
1
Let's boil cold water and eggs with an electric cooker。
2
A large section of the front of the pig's foot and the entire bone of the pig's foot were dug out, cut to pieces and washed to no blood. Ginger wash is clean, and you don't need to peel or slice。
3
When the water's out, put the pig's feet and the ginger chips in and cook。
4
When about a third of the water is boiled, the vinegar and red sugar are poured into the boil, and the eggs' shell is crushed with a spoon。
5
When you're done, add a little salt. Sugar, sour and sweet, the pig's feet are soft, but they're not broken, and the smell of ginger melts into sugar water, and the eggs smell good。
6
This time, I bought a lot of meat, so I cut out the front of the meat, made a halogen foot with halogen, and eggs. Well, then you can make halogen noodles or something。