Pig-foot ginger
By VicentaLakin
Pig-foot ginger, a good meal that I ate when I was living in Guangdong, especially when I ate a few pieces in the cold winter, sour and sweet, felt warm, and even blood boiled. In rural areas, a mother or a mother-in-law would prepare a large can of pig-legged ginger for her daughter or daughter-in-law to eat while her daughter or daughter-in-law is sitting on the moon, which is said to be capable of removing the haemorrhage and helping to recover after childbirth. Women's great aunts are the best when they come. They're both warm and warm. When I returned to Beijing, I would have made a can of pig-legged ginger, which was warm and warm for years, and this year felt particularly cold in Beijing, when I suddenly remembered the old, sour, sweet pig-legged ginger, which I bought ten days ago and canned ten days ago, and which was crucial, and which I had to make for ten days before it could be waved and burned, and then buy pigs' feet to eat and eat。
Recipe Recommendations
- ginger 500G
- pork knuckle two
- white vinegar 1750g
- yellow sugar slices 750ｇ
- sweet and sour
- pot
- several days
- ordinary
Steps for Pig-foot ginger
1
Ginger's going to wash his skin and control the dry moisture。2
It's easier to make ginger smell when it's made3
When the scavenged ginger is put into the iron pot, the dry middle of the fire is filled with a small amount of salt when it is slightly yellowed, then the small scavenger is turned to waterless, and the reserve is raised。4
The jars were filled with white vinegar, yellow sugar, ginger, and the fire rolled out and turned the fire around for about three hours. So if you're ready, you can roll it every day. Ginger's better off after 15-20 days, 20 days, then you can join the pig's feet for the next processing。5
The pig's feet were cut into six blocks each, so that they were immersed in water, changed water once in two hours, and changed basic blood water three times。6
Clear water in the pot, two spoons of wine, then put it in the foot of the pig, and then the water rolls and cleans the blood。7
The pig's feet are washed with fresh water and the water is kept。8
There was no oil in the frying pan, and the pig's feet were turned over with little fire until it was a little yellow. Turn off the fire。9
Put the pig's foot in the vinegar juice, which must be covered by the pig's foot. The fire boils and turns the fire. It closes in about half an hour. Remember, don't stir, don't unplug the jar. Until the next day, the fire boils and turns the fire around, it closes in half an hour, as on the first day, and until the third day, following the course of operation of the first two days, the difference is that after the fire has been shut down, the twig can take out for three minutes。Pig-foot ginger Make Tips
1. It would be better for the first ginger to be prepared in more than three hours. 2. Ginger aces, made after 20 days, can be eaten for a long time. They can be cooked in two or three days. They can be added when they want to eat pig feet. If the juice is too small, they can add vinegar in appropriate measure, and sugar, sour sweetness can be adapted to the population. 3. Apart from the feet of pigs, they can also be put into meat skin, chicken feet, potatoes, lichen, etc., as delicious as they are. The southerners would add eggs with shells, but the eggs would not be safe in any case, so if the eggs were preferably cooked in white water, they would not be available for long, otherwise the protein would become hard and affect the taste。