Dingtian Sweet Vinegar Pig's Foot Ginger
Cantonese style pork trotter ginger without adding a drop of water, sour pork trotter chewy and soft, fragrant but not greasy, ginger vinegar egg sweet and sour appetizing, a bowl in autumn and winter, simply full of happiness.1. Adding a little salt when stir frying ginger can make it easier for the ginger to come out of the water and also facilitate its flavor.2. A bottle of Donggu Tianding sweet vinegar, add 2-3 slices of sugar.
Step 1 . Prepare an appropriate amount of eggs, boil them until cooked, and then put fresh pig feet in cold water. Add a few slices of ginger, a little Donggu ginger, scallions, cooking wine, and blanch over high heat for 10 minutes. Remove and set aside.
Step 2 . Crack the ginger with a knife and stir fry it in a hot pot until there is no water (you can add half a teaspoon of salt to make ginger water). Remove the ginger pieces and set aside.
Step 3 . Leave two pieces of ginger in a hot pot and fry pork feet over medium heat until golden brown. Set aside for later use.
Step 4 . Pour in a whole bottle of Donggu Tian Ding sweet vinegar and all the ginger pieces and simmer over high heat for 30 minutes, then turn to low heat and simmer for 20 minutes.
Step 5 . If conditions permit, you can put duck wings and duck legs together and simmer over low heat for 15 minutes.
Step 6 . Finally, cover the lid over low heat and let it simmer for at least 3 hours. In the middle, gently break the eggshells of the cooked eggs and put them in pig's feet ginger to stew together. The more the eggs are cooked, the more fragrant they become.
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