1 trotters (about 1500g)

2 bottles of sweet vinegar (1000ml)

500 grams of ginger

Eight eggs.

Brown sugar180g

Half a bottle of aged vinegar

How to make pig's foot ginger, a prolactin artifact?

Scrape the ginger skin, dry it, then boil water, wash your hair and take a bath, and then fry it in an oil-free pan.

Put sweet vinegar (said to be a good brand with a lucky name), mature vinegar and brown sugar into a casserole, put the fried ginger slices in, boil over high fire and stew over low heat for more than 30 minutes. Cook it and leave it out of the fire for one night. If you eat it next month, you should do it half a month in advance, but the amount of vinegar should be increased, because if you keep cooking, some water will be lost. Cook ginger half a month in advance, then cook it once a day, put eggs after half a month, and put trotters two days before eating)

When I wrote the recipe, I was already out of the month and was breastfeeding. So not so long in advance, I stood all night. The next day, put the eggs in water and cook them, then blanch the pig's trotters to remove the fishy smell.

Boil the boiled eggs in ginger vinegar for 20 minutes, then put them in pig's trotters for half an hour. Turn off the heating.

Turn off the fire, I'll let it stand for a while, let the residual heat of the casserole dissipate, and then I'll take them out. Boil the ginger vinegar juice and put it once when eating. This kind of egg tastes like Taiwan Province iron egg, and protein is very hard. The greasy trotters are completely gone, and the skin is the best. Lean meat is a little firewood. It's too cold to eat this juice bibimbap. Do it quickly.