Sweet and sour stewed trotters: trotters, ginger, eggs, eight-treasure vinegar, sweet and sour diced, black rice vinegar, brown sugar and salt. Wash pig's trotters, blanch them with boiling water, wash them with cold water (remove fat and oil), and fry them in a dry pan for later use. Peel ginger, cut it into sections or pat it loose, and fry it in a dry pan until it is dry. Boil eggs, the eggshell is slightly cracked (leave the shell to supplement calcium), or peel the eggshell for later use.
Pour half a bottle of Bazhen sweet vinegar (big bottle) into a earthen pot or stainless steel pot (vinegar is not allowed in other pots), then add a bottle of Tianding sweet vinegar (small bottle) and half a bottle of black rice vinegar (small bottle), add pig's trotters and ginger, heat with low fire, then add a proper amount of brown sugar, salt (depending on personal taste) and eggs, and turn off the heat after cooking for about 30 minutes. Cook with slow fire the next day, then turn off the fire and heat after 1 day. If you want to have a taste, leave it for a few more days.
Description: The weight of trotters, ginger and eggs can be determined according to your own preferences. If the amount of ginger is more, the taste of ginger will be heavier and more spicy. You can pick up the eggs and put them in the refrigerator after cooking. When you want to eat, you can heat it with pig's foot ginger to avoid being too hard. Don't put too many trotters and eggs. After eating, you can add appropriate ingredients to cook, and it will not become too hard because it is soaked for too long.
Sweet and sour stewed trotters II: two trotters, 500g ginger (peeled and cut into pieces), sweet and sour 1000ml( 1kg), cooked together, and the solar eclipse was completed. It is best to cook it and leave it for a week or two before eating.
Sweet and sour stewed trotters: ginger 120g, sweet vinegar 10g, trotters 1, and appropriate amount of brown sugar. Cut pig's trotters in half, boil them in boiling water for 10 minutes, then take them out and rinse them with cold water for later use. Add sweet vinegar to the casserole, bring it to a boil with high fire, add ginger and pig's trotters, and then simmer for 1 ~ 2 hours. When the soup is insufficient, add a small amount of boiling water, then add brown sugar, and you can eat the soup and pig's trotters.