How to make vinegar eggs with ginger, pork feet?

"Pig's feet ginger vinegar" is an authentic Cantonese dish. Cut the scraped pig's feet into pieces, boil them in boiling water for 5 minutes, then rinse them with clear water and drain them. Shell the cooked eggs, fry the shredded ginger and pig's feet in a wok, add refined salt, mix well, put them in a earthen pot, add eggs and sweet vinegar, and simmer with slow fire to obtain the "pig's foot ginger vinegar".

Pig's trotters ginger is delicious, but you can't eat more, especially in hot summer, because it has the functions of expelling cold and wind, enriching blood and tonifying deficiency, but the parturient is different. According to local customs, half a month before the expected date of birth, the family began to prepare a pot (clay pot) with a big belly, which contained seven or eight kilograms of black vinegar, four or five kilograms of ginger, three or four kilograms of pig's feet (pig's hands are also acceptable) and ten eight eggs. Mothers can use this to nourish their bodies every day until the baby is born. Those who visit are also euphemistically called "eating ginger vinegar".

Ginger with trotters is ugly. Because of the color of black vinegar, pig's trotters and ginger can't "make black soup without dyeing". But if you look carefully, you will find that the pig's feet are bright black, and the pigskin is translucent, very textured and full of beautiful shapes. The most attractive thing is its taste, which is sweet in acid and spicy in sweet. Because it takes a long time to cook, the meat flavor is mixed with these flavors, and the taste is delicate, sweet and sour, appetizing, especially suitable for people who like light taste.

Pig's foot ginger vinegar,

Ingredients: pig's trotters (preferably the front feet, not as fat as the back feet), ginger (don't buy white ones, because white ones are bleached, buy mud stuck on them), eggs, sweet vinegar (sweet vinegar must be good, Zhenjiang's sweet vinegar must be good), sliced sugar, and a big casserole.

1. Chop pig's trotters (you can chop meat for sale, but it should be moderate), wash them, peel ginger and wash them, slice them (in chunks), wash eggs (together with skins), and put them in a big casserole (it is best to blanch them with water you just bought).

2. Boil the water and put the trotters in boiling water for a while to remove the grease and dirt stuck on the trotters.

3. Burn the pot red, fry the trotters and ginger slices in the pot for a while, then put the fried trotters and ginger in a big casserole and add water until the trotters are completely cooked (it takes several hours).

3. Boil the eggs with water (be sure to put cold water when cooking the eggs. If the water is hot, the eggshell will crack.

4. After the pig's feet and ginger slices are cooked, put the eggs in the shell (the eggshell is rich in calcium and can be shelled), add sweet vinegar (look at the amount, taste it from time to time, a pig's feet need about half a bottle), sugar (add half a piece to a pig's feet to see what you like) and salt (appropriate amount). Boil and melt the sugar.

5. Boiled pork knuckle ginger can be stored in the refrigerator (if it is cold, it can be preserved) and can be heated when eating. If it is left for a long time, the vinegar smell will not come out, and it can be added in moderation when heating.

When an egg is put in vinegar for a period of time, the eggshell will naturally soften until it is gone, so that the calcium in the eggshell will melt in the vinegar, and the vinegar can also release the calcium in the pig's foot bone properly.