What is pork knuckle ginger and what ginger is used for pork knuckle ginger?

Pork knuckle ginger, also known as egg pig's knuckle ginger vinegar or ginger vinegar, is a local traditional dish in Guangdong, the most distinctive women's nourishing food, belonging to Cantonese cuisine. In Guangdong, many confinement ladies like to eat pork knuckle ginger, because it can invigorate blood and warm the body, promote uterine contractions, and pork knuckles also contain a lot of calcium. The main ingredients are pork knuckles, eggs, and ginger.

Because ginger can drive away cold and dampness, promote qi and blood, so drinking in the cold winter and spring can replenish qi and activate the circulation, dispel cold and wind, and awaken the stomach and be delicious.

Pork knuckle ginger is a delicacy, and the specific production method:

1.Peel and wash the ginger, pat it with the back of a knife, do not put oil in the pot, and fry over low heat to dry the water.

2.Sweet vinegar is recommended to use Chi Mei Zhai or Haitian.

3.Pour the vinegar into a casserole and bring to a boil, add the fried dried ginger and brown sugar, simmer for half an hour, turn off the heat, and let the ginger soak in the sweet vinegar overnight.

4.The next day, clean and blanch the pig's feet, and put them in a pot to fry to dry the water.

5.Peel the eggs and set aside.

6.Put the dried pork knuckles in sweet vinegar, bring to a boil over high heat, and then simmer for another half hour.

7.Pour in the peeled eggs, simmer for another half an hour, turn off the heat and let the pig's feet and eggs soak in ginger vinegar overnight.

8.On the third day, turn off the pork knuckle ginger vinegar immediately after boiling it over low heat and continue to soak overnight.

9.On the fourth day, repeat the above process: turn off the pork knuckle ginger vinegar immediately after boiling over low heat, and continue to soak overnight for 10On the fifth day, boil the pork knuckle ginger vinegar and then you can eat it.

11.Eggs soaked until the seventh day will taste better.

Ginger after steaming and stewing pork knuckles.

Pork knuckle ginger with large meat ginger or tender ginger.

The reason why pork knuckle ginger is made of large meat ginger or tender ginger is that the ginger flavor of large meat ginger is strong and easy to chew, the taste is better, and the tender ginger tastes without ginger residue, crisp and good taste. Pork knuckle ginger, also known as egg pig's knuckle ginger vinegar or ginger vinegar, is a local traditional dish in Guangdong, belonging to Cantonese cuisine, the main ingredients are pork knuckles, eggs, ginger.

The origin of pork knuckle ginger

It is said that at the end of the Ming Dynasty, there was a family of butchers, the husband and wife had no children for three years, and finally the mother-in-law forced the butcher to divorce his wife.

At this time, the wife found out that she was pregnant, and the butcher was very worried about his wife, so he secretly went to visit his wife, because he was worried that the nutrition of his wife and children could not keep up, so he put the pig's feet every day in front of the door of his wife's house.

But the pig's feet will deteriorate after a long time, so the butcher put a lot of rice vinegar and ginger into it, and the wife will take it when she wants, and finally the mother-in-law knows the existence of her grandson, or agrees with them to enter the house, and this dish finally becomes a dish that must be eaten by mothers after giving birth, whenever someone in the family has a child, people will habitually make this pig's feet ginger.

Pork knuckle ginger is a traditional nourishing delicacy that must be eaten by pregnant women in Guangdong during confinement. It has the functions of strengthening the spleen and stomach, replenishing qi and blood, clearing milk, and dispersing blood stasis. It is the best food for maternal appetizer, nourishment and lactation.

Ingredients: IngredientsPork knuckle 1000g ginger 500g sweet vinegar 3000gExcipients

Brown sugar to taste Eggs to taste.

Step 1

1.Prepare all the materials.

2.Wash the pig's feet, cut them into pieces, blanch them, remove them and rinse them with water to remove the foam.

3.Wash the pot, heat it, put in the pig's feet, and stir-fry the pig's feet in a dry pan until the pig's feet are very dry.

4.Peel the ginger and cut into cubes.

5.Place in a pot of boiling water and cook for 5 minutes.

6.Take it out and put it in a dry pan and simmer until two of them feel burnt.

7.Eggs are boiled, shelled and set aside.

8.Pour the sweet vinegar into the casserole, bring to a boil over high heat, and add the stir-fried ginger cubes.

9.Add pork knuckles, eggs, brown sugar, bring to a boil over high heat, turn to medium-low heat and continue for 1 hour, turn off heat.

10.You can eat it the next day, and the pork knuckles that have been soaked in sweet vinegar overnight are already very soft, and of course, if you are not in a hurry, it will be better to eat them again after a week.

The preparation of pork knuckle ginger is as follows:

Ingredients: 1 pig's trotters, 300 grams to 400 grams of meat ginger, 5 eggs, 1 large piece of pork skin, 2 bottles of sweet vinegar of Zhimei Zhai Tianding, 1 piece of sugar.

1. Put the pig's trotters into the pot with the pigskin, add ginger slices, cooking wine, and peppercorns and cook for 5 minutes.

2. After rinsing and cleaning, put the pig's trotters into the pot, cut off the fat with a knife, rinse the pork skin and put it in the pot, add 1 teaspoon of salt to fry the water.

3. Peel the large meat ginger and cut it into thick slices.

4. Also put it into the pot, add 1 teaspoon of salt and fry the water dry.

5. Take an enamel pot or casserole to wipe the water, put the fried ginger slices into the pot and add sweet vinegar.

6. Add slices of sugar to taste and boil.

7. Add the fried pig's trotters and pork skin, bring to a boil over high heat, then turn to low heat and slowly cook for 40 minutes. At the same time, use another pot to boil the eggs in cold water and peel off the shells.

8. Add the eggs and continue to simmer for 15 minutes and turn off the heat.

9. After turning off the heat, open the lid first to prevent the water vapor from getting into the pot and it is easy to spoil, and then cover the pot and let it taste overnight when it is cool.

10. The next day, boil over high heat, then turn to low heat and cook for 20 minutes before you can start eating.

Ingredients: 600 grams of pork knuckles, 300 grams of ginger, a few hard-boiled eggs.

Excipients: 300 grams of brown sugar, 620 grams of sweet vinegar.

Steps: 1. Prepare the ingredients, wash the pig's feet and chop them into small pieces, peel and slice the ginger.

2. Blanch the pig's feet and wash off the foam and control the moisture.

3. Put the ginger slices and pig's feet into the pot, fry the water dry, and stir-fry until fragrant.

4. Put the fried pork knuckles and ginger slices into the pot, and pour in the sweet vinegar and brown sugar.

5. Bring to a boil over high heat.

6. Turn to low heat, cover and simmer for 1 hour.

7. Boil a few eggs.

8. After peeling the eggs, put them in the pork knuckle soup, continue to simmer for 1 2 hours, and then they can be eaten.

9. The boiled pork knuckle ginger can be kept for a few days to soak the flavor again.

<> "Pig's Foot Ginger's Judgment Method."

1. Peel the old ginger and stir-fry it dry Heng Chongxiang.

2. Blanch the pork knuckles with cooking wine and green onion and ginger.

3. Blanch the pig's hands, wash them and stir them dry.

4. Put the old ginger pig's hand into the clay pot and pour a whole bottle of Zhimeizhai sweet vinegar into it.

5. Simmer the next small piece of brown sugar.

Finally, put two hard-boiled eggs.