Ginger and vinegar roasted pig's feet

Ingredients: 3 pig's feet, 6 eggs

Spices: 1 large piece of ginger, 2 star anise, 3 cinnamon sticks, 1 slice of angelica, 1 slice of Szechuan dome, 3 slices of allspice

Seasoning: 1 tsp of light soy sauce, 3 spoons of soy sauce, 2 spoons of old chenggong vinegar, ? a bottle of rice wine, 1 handful of old rock candy

Preparation steps:

1. Before preparing the marinade, you want to take care of the pig's feet. As for the use of pig's feet according to their own needs to adjust, the pig's feet of some of the stray hairs and hoof shells removed. Then cold water into the pot pour some soy sauce, blanch and cook for 15 minutes after fishing out clean and chopped into small pieces of spare.

Eggs, can be under can not be down this according to their own preferences to decide.

2, the number of spices does not need too much, to avoid the flavor of the spices is too strong and affect the main flavor we want.

3, cut the ginger into slices, the pan heat the right amount of oil. When the oil temperature rises, put the old ginger slices stir-fried flavor.

4, roughly the old ginger stir-fried to slightly caramelized, can be fished out aside. This time and then pour a little rock sugar, fried sugar color.

5, then poured into the previously prepared pig's feet to stir-fry, stir-frying in the extended side of the pan first poured into some rice wine stir-fry flavor.

6, and then add a lot of water, and all the required seasonings. And the poached egg, and before ready spices, ginger and pour in. After boiling over high heat, turn down the heat and simmer until the juice is reduced.

7, a very delicious, and nourishing ginger vinegar pig's feet is ready. The dish has a darker color and a very flavorful taste. It is well worth to make it often for dinner, try it you will like it.

Tips from the landlord:

1, pig's feet adjusted according to your needs

2, the main flavor of the dish is "old ginger" and "old Chen vinegar" "rice wine "The three are essential

3, add some soy sauce when blanching, can make the pig's feet color and taste better.

4, in the simmering time to occasionally turn a little, to avoid sticking to the bottom of the pot burnt.