Ginger vinegar pork knuckle egg
By VicentaLakin
Recipe Recommendations
- pork knuckle one
- eggs of 3
- Jiang 50g
Steps for Ginger vinegar pork knuckle egg
1
1.0.3 portions of ginger are peeled, washed and cut into thick slices, put into a pan, add a small amount of salt and stir-fry to dry, add appropriate amount of oil when the aroma is fragrant, and stir-fry until golden yellow;2
2 Add 1 part of balsamic vinegar, add 1 part of rock sugar, add 3 parts of water, boil, turn to low heat and cook for 2-3 hours to make ginger vinegar juice;3
3 Put the pig's feet in warm water and blanch out the blood. After washing, add a small amount of oil to the pan and fry for a while, add a small amount of soy sauce to color; put the washed eggs in cold water and cook them, remove and break the shell. Put the eggs and ginger vinegar juice and pig's feet together into a slow cooker, simmer on medium heat for about 4 hours and serve. It tastes better if you soak overnight (ginger can also be eaten).4
1: It is best to use the front foot (pig's hands) for the pig's feet, which is fat and has a good nourishing effect. It is best to boil the pig's feet before putting them into the pot to reduce the bloody smell;5
2: You can choose old ginger, but it is slightly spicy and can be chopped or sliced;6
3: It is best to use "Bawei Tianding Sweet Vinegar" for vinegar. If not available, you can blend balsamic vinegar and rock sugar (brown sugar) in a ratio of 1:1. You can also adjust the dosage according to your own taste. Generally, moderate sweet and sour;7
4: Use less salt to stir-fry ginger. Step 5 of the process can be omitted. Just blanch and wash the pork feet;8
5: The last step is best to use ceramic soup pots or slow cooker. Metal utensils are not the first choice;9
6: If the ginger vinegar juice left after eating pork knuckle ginger is properly preserved, it can be reused like the old marinade. Add appropriate amount of vinegar and sugar each time you boil it and boil it again;