Pig-legged ginger an egg
By VicentaLakin
Tastes unique, nourished, tastes like wine, refreshing, colorful. As a result of the large number of sweet vinegars added, pig-legged ginger has the effect of stopping, retrieving and arousing stomach aesthetics, softening blood vessels and coloring. The combination of vinegar with the foot of a pig is sufficient to dissolve the calcium in the pig's bones, making it easier for it to be absorbed by the human body, serving as a supplement to calcium and strong bones, especially for women following childbirth。
Recipe Recommendations
- pork knuckle in 1
- eggs
- sweet vinegar 1 bottle
- Jiang 500G
Steps for Pig-legged ginger an egg
1
Get ready for everything you need to use. Scratch off the ginger skin and clean the slices。
2
The water is poured into the pot, the eggs and the ginger chips are put into the pot, and the water is boiled for eight minutes, so the ginger tastes spicy, and then extracts the asphalt。
3
Another pot of water is prepared, and when it burns, the pigs' feet are added to the water. It was followed by dry water。
4
And put the dry-watered ginger in the casserole, without any need for oil, so that it may smell and so that all the water in the ginger will be fried。
5
Join the vinegar without ginger. Then they put the ready pig feet in the casserole, and then set them in the casserole, and then turn the fire, and continue to stew for two hours, so that the bones and flesh of the pig's feet can be separated。
6
Skin the eggs and put them in the casserole for 10 minutes。
7
Let's goPig-legged ginger an egg Make Tips
One must use a casserole, and never a metal casserole. 2. Ten minutes in advance of the ginger can completely remove the spicy taste from it, nor can sugar juice be particularly spicy, acceptable, nor can it lead to the loss of nutrition。