Because the pig's foot added to the ginger vinegar together in the pot, a lot of calcium into the vinegar, the maternal body early recovery has a good effect. It is well known that pig's feet are rich in collagen, but also beauty and anti-aging.
So, many Cantonese people's home, to this time now will do a pot of pig's feet ginger vinegar. Early winter is coming, fall and winter season "fat season" is here, to boil seasonal pig's feet ginger vinegar, this season is just right!
Let's take a look at the whole process, and post some pictures and practices to share and learn from each other.
Preparing materials
Sweet vinegar, eggs, ginger, pig's feet!
Pig's feet ginger vinegar, as the name suggests, pig's feet, ginger, vinegar composition, and the egg is also indispensable ~
Specific method
Ginger slices, like a little spicier people with a small yellow ginger, don't like the spiciness of the use of large meat ginger, my home is usually with large meat ginger. After slicing and frying ginger slices in the pan, frying the skin dry moisture, and then turn the casserole.
Pig's feet chopped pieces, boiling water rinse clean, over the blood stains.
Steam the pan to dry the water, the skin slightly browned, turn the casserole.
Pour in the vinegar and add the shelled hard boiled eggs.
There are several uses for vinegar as well!
For those who like it a little sourer, you can use two sticks of Haitian Sweet Vinegar for one pig's foot.
For those who like it tonic, you can use two sticks of Haitian Sweet Vinegar to one stick of Haitian Black Sticky Rice Vinegar.
If you like desserts, you can use a big bottle of Pat Chun Sweet Vinegar, but Pat Chun is really sweet, personally I don't like it.
If you like more moderate sweet and sour, you can use one or two sticks of Guan Kee Sweet Vinegar. Personally, I think the sweetness and sourness are just right, so I basically use Guan Kee Sweet Vinegar in the past few years.
After all the ingredients are added, the boiler will be opened on high heat, and then turned to low heat for one to two hours. Other precautions seem to be not much, anyway, remember that the eggs should be eggs, and the boiler of the vinegar boiler should be used in a casserole dish!
Why use eggs and casserole? I'm not sure if you're a good cook, but I'm not sure if you're a good cook! I'm not sure if you're going to be able to do that! There is another important thing, remember, do not add water, can not add water, must not add water, or this pot pig's feet ginger vinegar will be ruined!
Boiled one to two bells is like this. If you are in a hurry to eat, this can be regarded as a finished product. But my family usually boiled, and then put a night, let it more flavor, and skim off the surface of the white floating oil, and then return to boil, so it will be better taste!
This is what my family did, not bad, right?