Pork knuckle ginger how long to boil and how long can pork knuckle ginger be stored

1.Bring the sweet vinegar to a boil over low heat.

2.Peel and wash the ginger, absorb the water, pat it loose, fry the excess water in a white pan, sprinkle in the fine salt and fry for a while, put it in sweet vinegar and simmer for 1 hour.

Pork knuckle ginger. 3.Wash the pork hands, enlarge the boiling water and cook for a few minutes to remove the taste, put up supercooled water, and use a cloth to absorb the water.

4.Add 1 sour vinegar to the ginger vinegar, add the pork knuckle and eggs after tumbling, simmer for half an hour, remove from the heat, and let it cool.

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

6.After a month, put the clay pot back on the heat and boil, then put the peeled eggs into the boil, also after boiling, remove the lid of the clay pot (to prevent water from entering the pot), let it cool naturally, 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.

7.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 and 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.

Generally four hours.

Pork knuckle ginger is preserved in different ways and for different preservation times, as follows:

1. Preservation method at room temperature: Put the pork knuckle ginger in a jar at room temperature without stirring it. Boil the whole pot of pork knuckle ginger every other day, then set aside to cool naturally. This method can be saved for a week.

2. Refrigerator refrigeration method: After boiling the pork knuckle ginger and letting it cool naturally, put it in the refrigerator and refrigerate. This method can be saved for 4 days.

Nutritive value. Pork knuckle stewed ginger is one of the postpartum tonic foods for women in Guangdong. Ginger can dispel cold and dampness, promote qi and blood. Folks believe that pregnant women inhale a lot of "wind" during childbirth, and must use old ginger to drive away.

Sweet vinegar is used to cook with pig's feet, which is to dissolve the calcium of the pig's feet bones with black vinegar, and the mother can supplement calcium after drinking. The boiled old ginger is not spicy, the pig's feet are not greasy, and the black vinegar is sweet and fragrant but not sour, so it is not only loved by mothers, but also by men and young and old. Especially in the cold winter and spring cold, drinking can replenish qi and activate the body, dispel cold and wind, and awaken the stomach and be delicious.

In general, boiled once a day, pork knuckle ginger can be put at room temperature for at least a month.

The longer the pork knuckle ginger is soaked, the better the eggs and ginger will taste. If you don't feel enough after eating, you can recycle the feeding.

If the pork knuckle ginger accidentally gets wet with water in the clay pot and grows mold, carefully dispose of the mold with a spoon, and then re-boil and let it cool for storage.

If there is too much oil in the pork knuckle and a layer of oil appears on the vinegar, you can beat the oil out and eat the noodles.