How to make the famous Guangdong monthly dish-pig's foot ginger vinegar ?

Ginger washed clean and put in a cool place to dry naturally

Scrape the skin, scrape the skin to take to the sun or dry naturally, sitting in the bath water during the month can also be burned with these ginger skin.

Picture is scraped ginger below can be ready to slice or cut small pieces mom chose to slice (the next step in the details) if cut small pieces of the cut to be patted like patting the cucumber, both can be eaten when the ginger texture will be slightly different just taste the same drop

Scraped the skin of the ginger all the slices

The ginger slices naturally air-drying or under the pot to dry a little bit. Drying method: hot pot after the ginger slice into the constantly stirring to the surface of the water can be (this practice is in order to be able to longer preservation, the legend does not dry the water of the ginger slice directly into the pot and vinegar cooking, cooking out of the more prone to mold and deterioration.)

Dry ginger and vinegar into a casserole dish and then cook over medium or high heat until boiling. During this time, people do not walk away to prevent the opening of the pot overflow or cooking paste! (Note: the vinegar should not be poured over the casserole, because later you need to add pig's feet and eggs, remember to reserve some space, but not too little, otherwise the vinegar will be added later to cook out the ginger flavor is not so strong Oh! Mom is to add vinegar to the casserole about 2/3 of the position, about 7.5 liters per pot. (This depends on how many eggs and pig's feet you add later to reserve)

The vinegar is recommended to use Zhimei Zhai or Haitian's Tim Ting sweet vinegar. My mom uses the first vinegar in Zhimei Zhai's Tim Ting Sweet Vinegar, which is called Tim Ting Vinegar Tip Sweet Vinegar. This is more expensive than Tim Ting Sweet Vinegar, and old Guangzhou people buy it for maternity. My mom specially went to Zhimei Zhai old store to buy it, freshly baked, and it was still warm when I bought it. The difference is that you don't need to add extra sugar to use this vinegar, if you use ordinary glutinous rice sweet vinegar or ordinary sweet vinegar, you need to add appropriate amount of brown sugar to flavor. The choice of vinegar is very important, choose the wrong choice of poor out of the texture and flavor will be much worse Oh. (To do the most authentic and delicious:)

Open the pot, if you use the head of Tim Ting vinegar directly turn to low heat Cover and cook for 20 minutes. If not vinegar head then you need to add about half a bowl of brown sugar, the exact amount needs to be adjusted according to personal taste. Add and cook for 1 minute, then turn down the heat and cook for 20 minutes. Once the first pot is done here, you can continue to make the second pot using the above method.

Don't open the lid after 20 minutes of cooking, and never stir the contents again. Place the pot on the floor with a stack of newspapers. Put on the ground and other places to make a different flavor, mom said this step is called to absorb the ground. The newspaper is to prevent the casserole and the floor temperature difference is too big and crack the bottom or burst pot. Every 2-3 days you need to boil a little and then continue to put on the floor as is, this is to prevent deterioration, remember to open the pot and put on the floor, do not open the lid do not stir or shake the casserole! The next step is half a month after adding eggs, a month after adding pig's feet. (ps: usually 1-2 months before the due date to start preparing to do, my mom is a month and ten days in advance, after making a good ginger vinegar base, eggs in about 20 days before eating put, pig's feet in 2-3 days before eating put.) I will update the exact method later.

In the blink of an eye it was time to add the eggs! Eggs are first washed with water and then boiled in white water with the shells on, then shelled and put into the ginger and vinegar pot (can also be put in the shells, saying that this will contain more calcium, but my mother said that the taste is not good, she preferred to put more pig's feet behind it), but also some quail eggs can be added to the quail eggs are also very high in nutritive value Oh, quail eggs and the treatment of the egg is the same reason.

Boiled eggs into the ginger vinegar pot, each pot put 30 eggs, 2 pounds of quail eggs, did not add another vinegar.

After the eggs are placed, open medium-high heat heating, while stirring with a spatula or spoon, (if the vinegar is less this time to add vinegar as appropriate, but the eggs will float, so you have to see if it's not enough vinegar or the illusion of floating eggs. ) Heating process people do not leave, paste the pot will be all for nothing! As soon as the pan opens, you can turn off the heat and put the lid on. Then put the pan back on the ground and continue to inhale the ground.

The next and the same as before every 2-3 days to heat the pot to open the pot and then put the lid back on the ground to stand

In view of the receipt of a lot of cooks to ask the pig's feet and storage problems, here to add.

Pig's feet 2-3 days before eating can be put, can also be processed in advance to put frozen. Pig Feet processing method is as follows: 1. remove the hair after washing clean 2. with a good pot of pig feet, add cold water (water did not exceed the feet) about 15-20 minutes to the top layer of oil with the water poured and then add a new cold water, repeat the operation for about 3 hours. (Mom said that some people omit this step, but this way to do pig's feet is not so oily, and the skin will be very cool, she was the basin side of the faucet open to a very small, with the flow of water soaking a day it) 3. natural air dry pig's feet (you can also use the pot drying, and ginger air drying or drying method of the same reason) 4. vinegar bottom boil open pig's feet, cook for half an hour and then leave to eat the next day on the OK, 3-5 days to eat the best fish out and put the Refrigerator freezer, or a long time, not to mention the meat and skin, bones will melt away.