The big belly of a pot.
Raw materials preparation:
1, vinegar: to use Haitian or black bean beauty of the Zhai, good quality, there is a guarantee. Haitian's is a bit sweet, and Dai Mei Zhai's is a bit sour. It is recommended to use both so that it is not sour and not too sweet. Be sure to use Tim Ting sweet vinegar Oh
2, ginger: the best choice of meat ginger. Not afraid of spicy on the use of older ginger. Peeled, washed, cut thick slices, with the back of the knife gently pat to pat loose fibers more flavorful, and then dry the water. Fire on the frying pan, a small amount of oil in the pan, under the ginger, drop a small amount of salt, out of the water after frying dry, and then drop a small amount of salt, out of the water after frying dry. And then served out.
3, eggs: cold water under the raw eggs, boiled to nine mature, remove the shell.
4, pig's feet: remove hair, cut into pieces, fly water, and then wash and dry. Open fire on the frying pan, this time without oil, under the pig's feet, add salt and fry a little, remove the oil sheng up.
Production steps;
1, the preparation of vinegar with the preparation of ginger together into the pot, boil rolled after removing the lid of the pot (in order to prevent the lid of the water into the pot), naturally cooled, and then cover back to the lid of the pot, will be placed in a corner of the pot, soak for a month. Make sure the vinegar should cover the contents.
2, a month later, the pot back on the fire boil roll, and then peeled eggs into the boil roll, the same boil roll after the boil roll after the pot lid (to prevent water into the pot), natural cooling and then cover the pot lid, put the pot in a corner, and then soak for a month. Make sure the vinegar should cover the content.
3, two days before you want to eat pig's feet ginger vinegar, put the wok on the fire again and boil, then put the finished pig's feet into the wok and boil to test the taste (if the vinegar is too acidic, then add some brown sugar or Haitian vinegar, if it's too sweet, then add some black beans Meisai vinegar). Let it cool naturally and then put the lid back on the pot, making sure the vinegar covers the contents. Two days later, you can eat it~~~The content is delicious, and the juice can be used to make rice or noodles~~
Note:
1. The longer you soak it, the better the flavor of the eggs and ginger. You can add the ingredients cyclically if you don't think it's enough after eating. Anyway, just add it two days before the pig's feet are eaten.
2, if you accidentally get water inside the wok and grow mold, carefully dispose of the mold with a spoon, then re-boil and roll, and let it cool for storage.
3, if because of too much oil in the pig's feet and make the vinegar out of a layer of oil on top, you can use the oil to beat it out, fishing noodles to eat!