Pork Feet and Ginger

Ingredients

Pork feet 500g, 4 eggs, 300g ginger, 1 bottle of Tandem Sweet Vinegar, 3 tablespoons of rice vinegar, icing sugar

Methods

1. Boil the eggs in raw water for 8 minutes;

2. Remove from the water and immerse them in cold water immediately. Carefully peel the shell;

4. Ginger peeled, cleaned, cut thick slices, gently pat to pat loose fibers more flavorful, and then dry the water;

5. Add a small amount of oil in the pan, put the ginger slices, stir-fry over low heat;

6. Stir-fry until the ginger slices are slightly dried, and then put them out to be used;

7. Pig's foot hair removal, cleaned, and put into a pot of boiling water blanched;

8. After the pig's feet change color, fish out, wash off the foam, drain excess water;

9. Boiler into the rock sugar, pour into the Tim Dinh sweet vinegar;

10. Pour into the black rice vinegar, boiled open over high heat;

11. Add has been peeled eggs;

12. Pour into the fried dry ginger, boiled open again;

13. Open to medium-low heat;

14. Boil until the pig's feet skin can be soft (about 1.5 hours).