Pig-foot ginger vinegar
By VicentaLakin
THE PIG'S FOOT IS GINGER VINEGAR, WHICH IS A FOOD SUPPLEMENT FOR THE MOON'S CHILDREN IN GUANGDONG. IT HAS THE EFFECT OF EXCAVATING THE COLD, FEEDING THE BLOOD, ADDING THE PIG'S FOOT TO THE GINGER VINEGAR, MELTING LARGE QUANTITIES OF CALCIUM INTO THE VINEGAR, SWEETNESS IN THE SOUR, SPICY IN THE SWEET, AND APPETIZERS. IN ADDITION TO THE MOON, PIG-LEGGED GINGER VINEGAR IS PARTICULARLY SUITED FOR COLD WINTERS, AND FOR THOSE WHO ARE FRIGHTFULLY AFRAID, REDOUNDING PIG-LEGGED GINGER-LEGGED VINEGARS, A BOWL OF THICK SOUP JUICE, SOFT Q-BALLED PIG-LEGGED FEET, SCREECHING GINGER AND SLUGGED EGGS BRING YOU A WARM FEELING OF HAPPINESS WHEN SUCH A WAVE OF COLD AIR ARRIVES! FOR A DISH LIKE THIS, SHE LIKES TO MAKE IT IN HER OWN HOME, AND SHE'S GOT ENOUGH MATERIAL TO MAKE IT OUTSIDE, NOT JUST SWEET, BUT USUALLY GREASY, SHE MAKES IT HERSELF, SHE EATS A BIG BOWL, SHE SELLS IT OUTSIDE, SHE EATS ONLY ONE EGG, A SMALL PIG'S FOOT, SHE DRINKS ONE OR TWO SIPS OF SOUP, SHE CAN'T DRINK IT ANYMORE. SO, FOR THE SAKE OF FOOD, NO SLACKING, COLD WINTERS, ALWAYS A FEW TIMES TO SATISFY YOUR TASTE BUDS. AS FOR GINGER VINEGAR, GUANGDONG'S PEOPLE LIKE TO MAKE IT WITH EIGHT SUGAR VINEGARS, BUT INSTEAD I LIKE TO USE THE SWEET VINEGAR OF MEISAI, WHICH IS MORE SWEET, WHICH I USE, WHICH IS MORE SOUR, BUT I LIKE MORE SOUR. IT'S MORE ABOUT YOUR OWN TASTE。
Recipe Recommendations
- pork knuckle a
- Jiang a pound
- Zhimeizhai sweet vinegar a bottle
- mature vinegar 1/3 bottle
- sweet and sour
- braised
- several days
- ordinary
Steps for Pig-foot ginger vinegar
1
Material maps。
2
The eggs were placed in the cupboard, and the middle fire continued for 10 minutes after boiling, and the bubbles were taken out and cold water was released and skinned。
3
Ginger cleans up large pieces, removes most of the leather, and I leave a part of the skin as part of the ginger's function, flattened with a knife. I've got 10 minutes in the water to get clean. ♪ Remove some spicy ♪
4
Pouring ginger into a frying pan, with no oil, and a small fire to dry water to make sure the ginger clots are dry。
5
A well-made ginger pours into a big casserole, then adds a shelled egg, pours a bottle of sweet vinegar and a third of the vinegar, then pulls it open and turns the fire for 30 minutes。
6
Turn off the fire and soak for at least one night, so that the ginger will come out。
7
Pig's feet cut big, clean. The pot boils the pot's water, puts it in the feet, boils it。
8
Turn the fire and boil it for another 15 minutes。
9
Rewind the wash-up。
10
The pig's feet were added to the ginger vinegar that had been immersed for one night and the fire opened。
11
We'll have a minimum of 40 minutes。
12
Two days to make a pig's foot ginger vinegar freshen up every day, two days to taste。Pig-foot ginger vinegar Make Tips
(PS: SPECIAL ATTENTION: MOTHER TAO'S PIG FEET ARE SMALL, BARELY 2 POUNDS, ONLY A PART OF THEM, NOT A BIG ONE WITH A LARGE PIECE OF MEAT OUTSIDE, AND EGGS ARE SMALL, THE VINEGAR IS TOO SMALL TO FLOOD THE MATERIAL. IF THE PIG'S FEET ARE BIG, TAKE TWO BOTTLES OF SWEET VINEGAR AND A HALF OF VINEGAR! FIRST, IT'S NOT MUCH, AND THERE'S NOT ENOUGH MEAT, A FRIEND WHO LIKES SOUP, TWO TIMES MORE. 3- SOME FRIENDS DO NOT EAT EGGS FOR CALCIUM, BUT WITHOUT THEIR EGGS, IT TAKES MORE THAN A DAY TO MELT THEM, AND THEN THE SOUP BECOMES THICKER, AND I DON'T LIKE THAT TASTE, AND MY GINGER VINEGAR IS NOT MORE THAN THREE DAYS OLD, SO MY EGGS WILL BE SKINNED, IF YOU MAKE A BIG POT, EAT FOR TWO WEEKS, ADVISE NOT HALF OF THE EGGS TO PEEL, HALF OF THE EGGS TO EAT FIRST, AND THEN SLOWLY EAT WHAT IS NOT. 4. GINGER VINEGAR IS DURABLE IN THE WINTER, AND ONLY ONCE IN A DAY OR TWO TO PREVENT DETERIORATION. SOME OF THEM ARE NOT SUITABLE FOR PIG-LEGGED GINGER. PEOPLE WITH INTERNAL HEAT, DUNG KNOTS, AND LOWER SPLEEN STOMACHS ARE NOT SUITABLE FOR EATING, AND THE GENERAL PUBLIC CAN USE IT AS A WINTER WARMER。