What are the detailed steps of boiling pork knuckle ginger?

Sweet and sour pork knuckle ginger recipe in detail Cuisine and efficacy: Cantonese cuisine Beauty recipes Milk recipes Osteoporosis recipes.

Taste: sweet and sour flavor Process: crisp Sweet and sour pork knuckle ginger Ingredients: Ingredients: 2500 grams of pig trotters.

Seasoning: 100 grams of ginger, 50 grams of red sugar, 50 grams of white vinegar, 10 grams of salt, 50 grams of vegetable oil Characteristics of sweet and sour pork knuckle ginger: smooth and sweet Teach you how to make sweet and sour pork knuckle ginger, how to make sweet and sour pork knuckle ginger to be delicious 1Remove the toe, nail and shave off the fluff of the pig's foot;

2.Peel and wash the ginger;

3.Boil a pot of water, put in the pig's feet and cook, remove and let cool, and then chop into pieces;

4.Cut the ginger into small pieces according to the vertical lines, dry and set aside;

5.Heat a wok over medium heat, add ginger and fry slightly until slightly red, add oil and then fry, stir-fry well, add white vinegar and pig's feet to boil together, then add refined salt and brown sugar and cook until the sugar is soluble;

6.Take a large clay pot, pour all the ingredients into it, use medium and slow fire fort until the pig's feet are soft, pull away from the fire position, and park for one night;

7.Cook again the next day, until the pig's feet are boiling and rotten, and then serve. Tips for making sweet and sour pork knuckle ginger: 1Add several whole eggs in the same pot, it is better;

2.This dish is made by boiling a large amount of ginger, brown sugar, and white vinegar for a long time, about 1,000 grams of ginger, 1,500 grams of brown sugar, and 3,500 grams of white vinegar, and the amount of raw materials is the actual amount required.

This dish has the effect of nourishing and nourishing the skin.

Ingredients: Timed sweet vinegar, large 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, boiled until nine are ripe, and the shells are removed and peeled.

4. Pig's feet: remove hair, cut into pieces, fly water, and then 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 (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 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, and uncover the lid of the clay pot after the same pot is boiled.

to prevent water from entering the pot), let it cool naturally and then cover the clay pot back on, 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 Zhimeizhai vinegar). Let it cool naturally before returning to the clay pot, making sure the vinegar covers the contents. You can eat it after two days The content is so delicious that the juice can be used 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.

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!!

Pork knuckle ginger ingredients: 250 grams of ginger, 1 pig's trotters, 9 eggs.

Excipients: 750 ml of sweet vinegar.

Pork knuckle ginger steps:

1. Peel the ginger and slice it.

2. Wash and cut the pig's feet, and rinse the blood foam with cold water after flying water.

3. Fry the ginger slices in a wok to dry the water.

4. Put the pig's feet in a wok and fry them dry.

5. Dry the water in the clay pot.

6. Pour the sweet vinegar into the clay pot.

7. Add the dried pork knuckles and ginger slices.

8. After boiling over low heat, boil for another 10 minutes, turn off the heat, simmer for one night, put in the hard-boiled eggs the next day, cover and simmer after boiling over low heat, if you cook for a few more days, the eggs do not need to be shelled, and the egg shell can be supplemented with calcium.

9. The color of ** is pork knuckle ginger that has been boiled for a day.

10. This pair of ** is the pig's knuckle ginger after 3 days, you can see that the pig's knuckle ginger is very flavorful, and the pig's knuckle ginger eaten by mothers in Guangdong is cooked a month in advance, which is very nourishing.

Ginger should be fried in an oil-free state until it is completely dry, so that the ginger boiled out is very refreshing;

2. The pig's feet should be blanched and cooled in water, so that the pig's feet will not taste greasy and can also reduce the smell of blood;

3. There are several kinds of sweet vinegar used to cook ginger vinegar pig's knuckle eggs in Guangzhou, some of them are sour, and the sweet vinegar I use is enough to taste, without adding sugar;

4. It is best to use a clay pot to cook ginger vinegar pork knuckle eggs. Ginger vinegar pork knuckle eggs can be preserved, and each time you have to scoop them with a clean spoon, boil them and let them cool after each meal, and then cover them. Do not add water during the whole production process, if the ginger vinegar is not enough, you can add the sweet vinegar of Tianding.

After the pork knuckle ginger is made, it is not only delicious, but also has a nourishing effect, and the sweet and sour pork knuckle ginger is the most delicious, which is a good choice. You can try it, I cook it a lot at home! Ingredients for sweet and sour pork knuckle ginger:

Ingredients: 500 grams of pig's trotters Seasoning: 250 grams of ginger, 250 grams of vinegar, 250 grams of white vinegar, 150 grams of white sugar, 150 grams of red sugar, 100 grams of salt, 250 grams of peanut oil Sweet and sour pork knuckle ginger method:

1.Use a knife to shave off the foot hair, remove the hoof nails, wash it and use it, and cut it into about 30 crisps per piece. 2.

After scraping off the ginger skin and washing it, crack it with a knife, bake it in an iron pot, and then fry it with cooking oil. 3.Use a clay saucer to put in each ingredient and add it to the pot (or you can roll the back end away from the heat and heat it every other day).

Health Tips: It has a tonic effect.

Ingredients:600g pork knuckles, 300g glutinous rice sweet vinegar, 8 eggs.

Excipients:60g of sugar, 50g of gingerSteps to prepare pork knuckle ginger soup1.Wash the pig's feet.

2.Bring the eggs to a boil in raw water over high heat for about 8 minutes.

3.Prepare a bottle of glutinous rice sweet vinegar.

4.Scoop up the supercooled river, this method is to quickly cool the shelled and shelled eggs.

5.Cut into thick slices.

6.Put pig's feet and ginger in the pot, pour in half a bottle of glutinous rice sweet vinegar and add water, and bring to a boil.

7.Add the shelled eggs and bring them to a boil again.

8.If you can, boil it a few days in advance, add the sugar to the ginger to make it more flavorful, and cook for an hour.

Tips:

The pig's feet in the pot are not suitable for boiling for too long, and the oil will affect the taste for a long time, so try to boil the ingredients other than the pig's feet in advance and soak them for a few days, and then put the pig's feet until the skin is soft and then soak. The longer you steep it, the more flavorful it becomes.

Pork knuckle ginger. My mother and I like to eat pork knuckle ginger... It is generally considered suitable for postpartum consumption, but I have heard that women can eat before and after menstruation can make menstruation smooth and remove the effect of wind and cold...

But we take it as a side meal... In our Guangdong... A lot of people like to eat it once in a while...

Material. Sweet vinegar, salt, ginger, egg, pork knuckles.

Method. 1.Peel and wash the ginger, pat it flat, and then dry it... Once my mother didn't blow dry it, she grew hair, and this time I plan to leave it for a little longer, so I have to dry it in the sun.

2.Remove the pig's feet, cut them into pieces, and then fly into the water... It's better to add some wine and ginger to get rid of that pig smell.

3.Then add oil to fry the ginger that was dried before, and remember to put more salt.

4.When the water is less, put the pig's feet and fry until dry.

5.The eggs are boiled, then the shells are peeled.

6.Add all the ingredients to the pot... If the conditions are right, it is best to cover the sweet vinegar with anything else, about an hour.

Ingredients: pork knuckles, ginger, eggs, sweet vinegar (sweet vinegar must be good, and must be sweet vinegar, Zhenjiang sweet vinegar is good), sliced sugar, a large casserole.

1. Chop the pig's feet into pieces, wash them, peel and wash the ginger, slice them (large slices), wash the eggs (wash them with the shell), and wash them in a large casserole.

2. Boil the water, put the pig's feet in boiling water and boil for a while, and remove the oil and dirt stuck to the pig's feet.

3. Heat the pot red, put the pig's feet and ginger slices in the pot and fry for a while, then put the fried pig's feet and ginger in a large casserole and add water to boil, and boil until the pig's feet are completely cooked (it will take several hours).

3. Eggs are boiled with water (when the eggs are boiled, the eggs must be put in cold water, and if the water is hot, the eggs will be cracked).

4. After the pig's feet and ginger slices are cooked thoroughly, put the eggs into the shell (the eggshell is rich in calcium, if you want to remove the shell, you can also put it in), add sweet vinegar (depending on the amount, try the taste from time to time, a pig's knuckle is about half a bottle), sugar (add half a piece to a pig's knuckle, depending on what you like), salt (appropriate amount). Bring to a boil and the sugar melts.

Ingredients: 1 pig's knuckle, 10 eggs (you can add more if you like), 2 bottles of sweet vinegar (don't find a substitute), half a bottle of Zhenjiang aged vinegar (don't find a substitute), brown sugar (optional for confinement), 700 grams of ginger (cut into thick slices), a little salt (to enhance the flavor).

Steps: 1, chop the pig's feet and blanch them, wash the ginger, remove the ginger skin and cut into thick slices, and pat the ginger with a knife to make it more flavorful. Then allow to dry. At the same time, boil some hard-boiled eggs for later use. Put the ginger slices in a wok and stir-fry over medium heat until they are slightly dry.

2. Pour the shelled boiled eggs, ginger slices, salt and vinegar into the pot and cook for half an hour. Don't look for substitutes, prepare enough materials before making them.

3. Add the pork knuckles and continue to cook for about 50 minutes. Boiled pork knuckle ginger, pork knuckle, egg, ginger, and vinegar can all be eaten.

The taste of pork knuckle ginger is unique, it is one of the most distinctive traditional dishes of Guangdong, rich in nutrition, after eating, it is like a fine wine belly, refreshing, due to a large amount of sweet vinegar added, pork knuckle ginger in addition to the nourishing effect of blood, it also has the effect of refreshing the stomach, softening blood vessels and nourishing the skin. Vinegar and pork knuckles can fully dissolve the calcium in pork bones, making it easier to be absorbed by the human body, playing a role in calcium supplementation and strengthening muscles and bones, especially suitable for men and women who lack exercise and have cold hands and feet.

1. Pig's feet: remove hair, cut into pieces, fly water, and then wash and dry. **On the wok, do not put oil, put the pig's feet, add salt and fry slightly, remove the oil.

2. Peel the ginger, wash it, cut it into thick slices, gently pat it with the back of a knife to loosen the fiber for more flavor, and then dry the water. **Put on the wok, add ginger, add a small amount of salt, remove the water and fry dry, and then serve.

3. Pour the sweet vinegar into the casserole, add ginger, and bring the sweet vinegar to a boil over low heat. Try the taste (if the vinegar is too sour, add some brown sugar, and if it is too sweet, add some Zhimeizhai vinegar). After tumbling, add the pork knuckle and eggs, making sure the vinegar covers it all.

4. Cook on slow heat for half an hour, remove from heat, and let it cool.

5. Because the amount of pork knuckle ginger is relatively large, it doesn't matter if you can't finish eating, put it in the refrigerator, boil it before eating it every time, and then eat it, and stir it when cooking to avoid sticking to the bottom.

Pig's foot ginger is one of the traditional food supplements for confinement in Guangdong, and it is also a custom in Guangdong to serve a bowl of pig's feet ginger to relatives and friends who visit the baby.

Therefore, pork knuckle ginger is no longer just a "patent" for mothers, but has become one of the snacks widely sought after by female friends and even Hong Kong and Taiwan celebrities. Especially for women who are deficient in qi and blood, have a cold physique, and have cold hands and feet in winter, the effect is especially good.

A bowl of ginger vinegar every day, healthy and beautiful permanent! If you haven't tried this Cantonese specialty, try it with me. Now you can buy a sweet vinaigrette in the supermarket, making this traditional Cantonese delicacy very simple and regardless of region, you can do it yourself anytime, anywhere.

The whole family can eat it, but male friends drink less ginger vinegar, because ginger is hot and dry, and eating some eggs and pig's feet in moderation is not a big problem. Cook for a long time, the ingredients are flavorful and colorful, and the egg yolk is very dry and fragrant.

Ingredients: Pig's feet.

Sweet vinegar sauce (called Tianding sweet vinegar in Guangdong).

Ginger (old ginger or fleshy ginger).

Egg steps: 0Wash the ginger.

1.Shelling.

2.Pat it with the back of a knife.

3.Stir-fry the water without oil in the pan.

4.Pour the vinaigrette into the casserole.

5.After boiling, put in the fried ginger in a low pot for about half an hour, turn off the heat for 6Allow the ginger to soak well to bring out the flavor, at least overnight.

Tips:

Clean and blanch the pig's feet, add rock sugar to color and fry until fragrant, then add ginger, star anise, salt, light soy sauce and other condiments, add water and simmer until the pig's feet are deboned, and then you can put them on a plate and take them out of the pot.

1. Burn the pig's feet with fire, remove the surface pig hair, put them in water and scrape off the foreign matter with a knife, clean them, and chop them into pieces.

2. Add an appropriate amount of water to the pot, blanch the pig's feet, remove the pig's feet and rinse them with water.

3. Heat up another pot, then put the pig's feet in a dry pot and stir-fry until dry.

4. Remove the ginger peel and cut into pieces. Add water to a pot, bring to a boil, add ginger cubes and cook for 5 minutes, remove and remove. Put it in a dry pan and simmer until it is a little charred.

5. Put the vinegar in a casserole, add the ginger pieces and bring to a boil.

6. Then bring the fried pork knuckles and a little brown sugar to a boil, and then cook over low heat for 60 minutes.

7. Remove from the pot, put it up, put it away, soak it overnight, and eat it the next day.