Sweet vinegar stewed pig's feet is rich in nutrients, delicious, and has the effect of warming menstruation and tonifying blood, dispersing bruises and pain, stopping bleeding and vomiting, and dispersing cold and appetizing. This dish can strengthen the spleen and stomach, replenish qi and blood, through the breast milk, scattered blood stasis, especially suitable for the maternal postnatal nourishment of the body with. The practice of sweet vinegar stewed pig's feet is not difficult, the following is the netizen recommended several practices, for friends as a reference it.

Sweet vinegar stewed pig's feet a: pig's feet, ginger, eggs, sweet vinegar, sweet vinegar, sweet vinegar, black rice vinegar, brown sugar, salt each appropriate amount. Wash the pig's feet, after boiling water, wash with cold water (to remove the role of fat oil), in a dry pan frying dry water standby. Peel the ginger, cut it or pat it loose, and fry it in a dry pan to dry out the water. Boil the eggs and crack the shells slightly (leave the shells on for calcium), or peel the shells off and set aside.

Pour half bottle of Pat Chun sweet vinegar (big bottle) into a wok or stainless steel wok (vinegar can not be used in other woks), add one bottle of Tim Dinh sweet vinegar (small bottle), half bottle of black rice vinegar (small bottle), put in the pig's feet, ginger, slow fire and boil, add appropriate amount of brown sugar, salt (according to personal taste), eggs, and boil for about 30 minutes and then turn off the fire. On the second day, slow-boil again, then turn off the heat, and leave it for 1 day before heating and serving. If you want more flavor, leave it for a few more days.

Instructions: pig's feet and ginger, the amount of eggs can be based on their own preferences, such as more ginger, the ginger flavor is heavier and more spicy. After cooking, you can put the eggs in the refrigerator, and only when you want to eat and pig's feet and ginger together to heat, to avoid eggs too hard. Don't put too much pig's feet and eggs, you can add more ingredients and cook them again, so that they won't become too old or too hard after soaking for too long.

Sweet vinegar stewed pig's feet two: two pig's feet, 500 grams of ginger (peeled and cut into pieces), sweet vinegar 1000 ml (1 kg), with cooked, minutes day to eat. It is better to eat it after one or two weeks.

Sweet vinegar stewed pig's feet three: 120 grams of ginger, sweet vinegar 10 grams of pig's feet, 1 only, brown sugar. First of all, the pig's foot chopped in half, boiled water for 10 minutes, removed with cool water rinse spare. In the tile pot into the sweet vinegar, boil with fierce fire, put ginger, pig's feet and then boil, change to slow fire 1 ~ 2 hours, soup is not enough, you can add a small amount of boiled water, and then into the brown sugar, you can drink the soup and eat pig's feet

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This is the first time that I've ever seen a pig's foot stew.