Will pork knuckle ginger be bad if you add water, and should you put water on pork knuckle ginger

Pork knuckle ginger. It is not possible to add water, after adding water, the pig's knuckle ginger will be easy to deteriorate, and when eating the finished pig's knuckle ginger, you should choose to use a clean waterless and oil-free spoon to eat, otherwise the pig's knuckle ginger will soon become moldy when it gets wet, which is not conducive to storage.

Preparation of pork knuckle ginger:

Ingredients: Timed sweet vinegar, big meat ginger, eggs, pig's feet, the amount is determined according to personal food preferences, and you can put more if you like to eat.

A pot-bellied clay pot.

Raw material preparation: 1. Vinegar: Haitian or soy sauce should be selected, ***, ***. The sea and the sky are sweet, and the soy sauce is a little sour. It is recommended to use both so that it is neither sour nor too sweet. Be sure to use Timed Sweet Vinegar.

2. Ginger: It is best to use meat ginger. If you are not afraid of spicy, choose older ginger.

Peel, wash, cut into thick slices, gently pat with the back of a knife to loosen the fibers for more flavor, and then dry the water. **On the wok, put a small amount of oil in the pot, add ginger, drop a small amount of salt, fry dry after the water is out, and then drop a small amount of salt, and then fry dry after the water is out. Then serve.

3. Eggs: Raw eggs under cold water.

Cook until nine ripe, remove and peel the shell.

4. Pig's feet: remove hair, cut into pieces, and fly water.

Wash and dry. **On the wok, this time you don't need to put oil, put the pig's feet, add salt and fry slightly, remove the oil.

Production steps: 1. Put the prepared vinegar and the prepared ginger into the clay pot, uncover the lid of the clay pot after the pot rolls (to prevent the water on the lid from entering the pot), let it cool naturally and then cover it back into the clay pot, put the clay pot in a corner, and soak it for a month. Make sure the vinegar is to cover the contents.

2. After one month, put the clay pot back on the heat and boil, then put the peeled eggs into the boil, also after the pot is boiled, remove the lid of the clay pot (to prevent water from entering the pot), let it cool naturally and then cover the clay pot lid, put the clay pot in a corner, and soak it for another month. Make sure the vinegar is to cover the contents.

3. Two days before you want to eat pork knuckle ginger vinegar, put the clay pot on the heat and boil, and then put the prepared pork knuckle into the pot to try the taste (if the vinegar is too sour, add some brown sugar or Haitian vinegar, and if it is too sweet, add some soy sauce and Meizhai vinegar). Let it cool naturally before returning to the clay pot, making sure the vinegar covers the contents. It will be ready to eat after two days.

The content is delicious, and the juice can be scooped up for rice or noodles.

Note: 1. The longer the soaking time, the better the taste of eggs and ginger. If you don't feel enough after eating, you can recycle the feeding. Anyway, you can add the pork knuckles two days before eating.

2. If the clay pot is accidentally stained with water and mold, carefully dispose of the mold with a spoon, and then re-boil and store it cool.

3. If there is a layer of oil on the vinegar because there is too much oil in the pig's feet, you can beat the oil out and eat the noodles!

Under what circumstances? Originally, I also put water in the beginning of cooking.

Pork knuckle ginger does not need to be boiled with sweet vinegar, and after adding water, the pig's knuckle ginger will easily deteriorate.

Ingredients: 1000 grams of chicken ginger, 2500 grams of sweet vinegar, a pig's knuckle, and an appropriate amount of eggs.

Excipients: appropriate amount of red sugar.

1. Peel the chicken ginger.

2. Wash. <>

3. Boil with boiling water for 10 minutes.

4. Drain the water.

5. Pour the lard into the pot.

6. Add chicken and ginger and stir-fry for 5 minutes.

7. Pour in red sugar, sweet vinegar and chicken ginger and cook for 30 minutes.

8. Boil for 5 minutes the next day, and cook for 4 days to become ginger vinegar.

9. Chop the pig's feet.

10. Flying water.

11. Drain the water.

12. Put the pig's feet in ginger vinegar and cook until glutinous.

13. Boil the eggs and peel them.

14. Put the eggs in ginger vinegar and boil, and they will be hard if they are boiled for too long.

15. The finished product is as follows.

1. If you can't eat the pork knuckle ginger soup, the remaining soup can be frozen and stored next time, and then used to cook the pig's knuckle, which can be reused.

2. Of course, the premise of reuse is to ensure that the soup has not deteriorated, and if the soup has deteriorated, it cannot be used again.

3. If there is not much soup left, you can also use it to make soup for rice, or use Min Sleepy to pour noodles and eat, the taste is also very good.

Pork knuckle ginger needs to be drained with water during the production process.

The home-cooked recipe of pork knuckle ginger:

Ingredients: 500g pork knuckle, 4 eggs, 300g turmeric, 1 bottle of sweet vinegar, 3 tablespoons black rice vinegar, appropriate amount of rock sugar;

Method:1Put the eggs in a pot with raw water, boil for 8 minutes, immediately soak them in cold water, wait for a while, and carefully peel off the shells when the eggs are cooled;

2.Peel the turmeric, wash it, cut it into thick slices, pat it gently to loosen the fiber for better flavor, and then dry the water; Add a small amount of oil to the pot, add ginger slices, and stir-fry over low heat; Stir-fry until the ginger slices are slightly dry, then set aside;

3.Remove the pig's feet, wash them, and blanch them in a pot of boiling water; After the pig's feet change color, remove them, wash off the foam, and drain the excess water;

4.Put rock sugar in the pot and pour in the sweet vinegar;

5.Then pour in the black rice vinegar and bring to a boil over high heat;

6.Add the eggs that have been peeled; Pour in the fried dried ginger slices and bring to a boil again; Finally, put in the pig's feet, bring to a boil over high heat, then turn to medium-low heat; Cook until the skin of the pork knuckles is soft.

You don't need to put water to make pork knuckles.

Preparation of pork knuckle ginger, prepare the ingredients:

Turmeric: 300g, sweet vinegar: to taste, vinegar: 3 tablespoons, pork knuckles: 500g, eggs: 4 pieces, rock sugar: to taste.

1. Put the eggs in a pot with raw water and cook for 8 minutes.

2. Immediately soak in cold water and wait for a while.

3. Carefully peel off the eggshell after the egg has cooled.

4. Peel the turmeric, wash it, cut it into thick slices, pat it gently to loosen the fiber for more flavor, and then dry the water.

5. Add a small amount of oil to the pot, add ginger slices, and stir-fry over low heat.

6. Stir-fry until the ginger slices are slightly dry, then set aside.

7. Remove the pig's feet, wash them, and blanch them in a pot of boiling water.

8. Remove the pig's feet after they change color, wash off the foam, and drain the excess water.

9. Put rock sugar in the pot, pour in sweet vinegar, then pour in vinegar, and add the peeled eggs after boiling over high heat.

10. Pour in the fried dried ginger slices and bring to a boil again.

11. Finally, put in the pig's feet, turn to medium-low heat after boiling over high heat.

12. Cook until the skin of the pig's feet is soft (about an hour).