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Is it difficult to make ginger vinegar pig's feet? What are the steps?
The nutritional value of ginger vinegar from pig's feet is very high, especially for pregnant women with confinement. Recently, because my wife is in confinement, I have done a lot of ginger vinegar from pig's feet recently, and then summarized some methods and experiences for cooking this dish for your reference, hoping to be useful to friends in need.

I made the pig's foot ginger vinegar a few days before my wife was about to give birth. As long as the pig's foot ginger vinegar is properly handled, it will actually be fine for one month, especially now it is autumn and winter, so don't worry about the problem of bad taste. It will taste better if the pig's foot ginger vinegar is stored for 3~4 days, and the pig's foot and eggs will taste better if they fully absorb the ginger vinegar. Whether the taste of ginger vinegar from pig's feet is good enough is actually very important to the choice of vinegar. The most popular one in Guangdong is to make it with sweet vinegar from Bazhen. It will not feel particularly choking when the sweetness and acidity are moderate, and it is especially suitable for pregnant women. Let me share my practice with you!

How to make ginger vinegar pig's feet Ingredients: one pig's feet (pig's feet can be used for fear of greasy) Ingredients: appropriate amount of eggs, 800g of ginger and 2 liters of Bazhen sweet vinegar.

"production steps

① Remove the odor and hair from the pig's feet: Because the freshly bought pig's feet have heavy odor and fine hair, first roast the pig's feet with a torch until they are slightly black, then soak them in warm water for 30 minutes, then scrub the black carbon on the surface with a steel ball, and then cut them into pieces for later use.

② Treatment of pig's feet: blanch the chopped pig's feet in cold water, boil them for 3 minutes, so that the blood foam in the pig's feet will be discharged slowly during the heating process, then take out the pig's feet and wash them again to remove the blood foam on the surface of the pig's feet. After draining the water, fry the pig's feet in the pot, fry the excess water in the pig's feet, and then pour the pig's feet into a casserole for cooking. —— (Note: when the pig's feet are fried, they are dry fried, and there is no need to put oil)

③ Treatment of ginger: peel off the skin of ginger, clean it, drain the water, then gently pat it flat with a knife to make it taste convenient (be careful not to pat it too broken), then add ginger to the hot pot and stir-fry over medium heat, stir-fry the excess water in ginger, stir-fry the ginger until fragrant, and then pour it into a casserole to be cooked. —— (Note: when ginger is fried, it is dry fried, and there is no need to put oil)

(4) Add sweet vinegar and cook: add 2 liters of sweet vinegar to the casserole, then boil over high fire and cook over low fire for 90 minutes.

⑤ Treatment of eggs: the eggs are cooked in a pot with cold water, and then the eggshells are removed with cold water. After the pig's feet are boiled for 90 minutes, the cooked eggs are added and boiled for 30 minutes with low fire. After 30 minutes, the flame is turned off, and the pig's feet ginger vinegar is made.

Tips for making 1. You don't need to put brown sugar in making pig's foot ginger vinegar, because it has been passed down from the older generation that it is not good for pregnant women to eat brown sugar (because it involves health problems, friends who know it can comment below)

2. Before making ginger vinegar for pig's feet, you must fry the excess water in ginger and pig's feet, and in the process of making, you can't add any water, just add sweet vinegar, so the ginger vinegar for pig's feet won't go bad easily, and if it contains more water, it will easily go bad.

3. You can cook a large pot of ginger vinegar from pig's feet in advance when you are confinement, and then you can leave it for 3~5 days before eating it. Ginger vinegar from pig's feet is usually boiled every 3 days, if it is hot in summer, it is best to boil it every two days.

(4) To make ginger vinegar with pig's feet, it must be made in casserole or earthen pot, not in iron or aluminum pots, because sweet vinegar is acidic, which will corrode the iron pots for a long time and make the ginger vinegar with pig's feet have a rust smell.

⑤ In the process of cooking, the fire power of ginger vinegar from pig's feet should not be too large, and it can be cooked with a small fire. If the fire power is too large, the sweet vinegar in the pot will easily volatilize, which will eventually lead to less sweet vinegar and concentrated taste, which will affect the taste of ginger vinegar from pig's feet.

6. The spicy taste of the ginger vinegar just made from pig's feet is still very heavy. If it is cooked several times, the spicy taste will fade, and pregnant women can eat more ginger. When there is less material in the pot, then make it according to the above method and add it for boiling. Old vinegar can be recycled, and what is not enough can be boiled together.

Conclusion As long as you learn the above tips, the taste of ginger vinegar from pig's feet will not be bad, and some effects and functions of eating ginger vinegar from pig's feet on pregnant women with confinement are not convenient to carry out because of health problems. If you know, you can comment below. If the practice I share is useful to you, remember to like it and support it!