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What should I do with authentic pig's feet and ginger?
First, boil all the eggs and shell them and set aside. Put water with a little white vinegar in a pot, bring it to a boil, put in the cleaned pig's feet and blanch. While removing the foam, until the blood is clean can be fished out. (Remove the foam is usually the impurities of the pork skin, remove can make the pig's feet ginger final flavor pure) Ginger washed and peeled, with a knife to pat loose standby. Use a wok/casserole, put in the ginger to lay the bottom, then put in the pig's feet, pour in the sweet vinegar, slowly boil for about 1 hour on slow fire, when the pig's feet are almost cooked, add the egg. Cook for another half hour. Warm tip: It is best to use a wok/casserole, not a metal pot to make pig's feet ginger. Vinegar and metal cooked at high temperature for a long time will produce toxins that are not good for your health. Please note this point in particular! Regarding freshness, at normal temperatures, it's usually fine to keep it covered and outside. Be sure that the vinegar can soak through the eggs and pig's feet, and it can usually be left for about half a month without spoiling. It is recommended to eat them all within half a month, it is better oh. For postpartum moms, it is usually better to cook more at once. How much do you want to eat every day, take part of it out to heat and boil it. The vinegar of pig's feet and ginger is very good for dispelling wind after delivery. A one-time boiled pig's foot ginger is also recommended to eat within half a month, do not leave too long time is better.