Does anyone know how to make authentic Cantonese pork knuckle ginger vinegar?

1 Wash the ginger and cut it into thin slices, some people peel it, and some people don't peel it Soak the cut ginger slices in water for about ten minutes, then wash the eggs 2 Put the ginger and the eggs together with water and start to boil until the pot is boiling and continue to boil for more than ten minutes! This step is to make the ginger spicy and easy to eat, accept 3 handfuls of ginger into the pot, do not put oil, and fry over medium-low heat until dry water, this step is the secret to keeping the ginger refreshing all the time! 4 Pour the dried ginger into a casserole, pour in two bottles of sweet vinegar, and bring to a boil 5 Pour the peeled eggs into the pot and cook together for one to two hours.

6 Some of my eggs are shelled, and some are not, because I have to eat them for a long time, so I slowly peel them myself, eat the ones that have been peeled first, and eat new ones later, and the eggs can also be slowly added to some pot 7 Blanch the pig's feet, use cold water once, then remove the excess hair, then chop them, blanch them again, and then use cold water again 8 Add the pig's feet when you boil the ginger and eggs for more than an hour, and continue to boil for about 40 minutes before eating! Add brown sugar that suits your taste and you're ready to eat! 9 The pig's trotters can be fished out after cooking, and the ginger and eggs can continue to be cooked!

Such separately preserved ginger eggs can be stored for a year without spoiling, and the pig's feet will not become soft and have a bad taste because they are boiled for too long!

Slice the ginger thinly, add the white vinegar and sugar, and it's done.

Ingredients: 1000 grams of chicken ginger, 2500 grams of sweet vinegar, a pig's knuckle, an appropriate amount of eggs, and an 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. Fry for 5 minutes.

7. Pour in the black sweet vinegar and cook for 30 minutes.

8. Boil for 5 minutes the next day for 4 days.

9. Chop the pig's feet.

10. Flying water.

11. Drain the water.

12. Put it in ginger vinegar and cook it until it is glutinous.

13. Boil the eggs and peel them.

14. Put it in ginger vinegar and boil, it will be hard if you cook it for too long.

15. a finished product drawing.

Guangdong traditional dish pork knuckle ginger vinegar, detailed method, simple and easy to learn, nourishing and delicious.

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1.Blanch the pork knuckles after cleaning, and clean them again after blanching for later usePut the eggs in the pot and cook, then peel the shells and set aside3

Put the cleaned pork knuckles into the clay pot, and then add the ginger slices (try to cut them thinly, the boiled ginger slices are also delicious, you can put more) 4Add 1 2 bottles of glutinous rice sweet vinegar, add about half a bowl of water, and start to boil over medium heat for 5After boiling, add an appropriate amount of salt and shake well, and then add the eggs to 6

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The correct way to make Cantonese pork knuckle ginger vinegar is as follows:

Ingredients: Pork knuckles.

Excipients: sweet vinegar, quail eggs, eggs, ginger.

1. After the water boils, put in the pig's feet. Do not put on the lid, roll for 3-5 minutes, take out the blood after the blood water comes out, and wash the blood on the pig's feet with running water.

2. After heating the nest with low heat, put the ginger slices directly into the nest without oil, and slowly force out the water of the ginger slices over low heat, 3-5 minutes.

3. Quail eggs in a pot under cold water, boil for about ten minutes, take out the shell after cooking, in fact, you can directly put it into vinegar and boil it together.

4. Put all the above ingredients and sweet vinegar into the clay pot, turn to low heat and cook for two hours after boiling.

5. Observe the lid of the pot at any time, if there is any water, it should be dried or evaporated after leaving for a period of time. After boiling for two hours, you can turn off the heat and eat, and if you are not in a hurry to eat, you can put it aside.

Pork knuckle ginger vinegar Guangdong authentic practice such as pie suspicion staring:

Tools Ingredients: 500 grams of pork knuckles, 4 bottles of sweet vinegar, 2 eggs, 400 grams of brown sugar, 500 grams of turmeric.

1. Wash and peel turmeric for later use.

2. Dust and the preparer said goodbye to Tianding sweet vinegar, using Haitian, Zhimeizhai can also be. Timding sweet vinegar is not glutinous rice sweet vinegar, don't make a mistake.

3. Put the turmeric into the pot, pour in the sweet vinegar, don't add water, just cook it with vinegar. After simmering for about 40 minutes, add brown sugar, boil, turn to low heat, and simmer for another 20 minutes to complete the ginger vinegar base.

4. Wash the pig's feet and remove them for later use, and peel off the eggshell after boiling the eggs with water at this time.

5. Put the pig's feet and shelled eggs into the pot, beat a part of the ginger vinegar from the cauldron, boil over high heat, turn to low heat and simmer for another 30 minutes.

6. Stew until the skin of the pig's feet is soft and ready to eat.

The authentic preparation of Cantonese pork knuckle ginger vinegar is as follows:Ingredients: 1 pork knuckle.

Excipients: 700 ml of sweet vinegar, 8 Mingqiao eggs, 150 grams of ginger.

1. Prepare all the ingredients, boil the eggs and remove the shells, peel and slice the ginger, and blanch the pig's feet for later use.

2. Put the ginger in the pot and fry the water dry, and put the pig's feet in the pot to fry the water dry.

3. Then put the ginger and pig's feet into a saucepan, then pour in the sweet vinegar and bring to a boil over high heat.

4. After boiling, add the eggs, turn to low heat, and simmer for more than 40 minutes.

5. The longer the first stew, the smoother the pork knuckles will be, and the taste will be absolutely first-class. Agitated.

The authentic method of boiling pork knuckle ginger vinegar in Guangzhou is as follows, the ingredients required: pork knuckle, turmeric, eggs, sweet vinegar, black vinegar, cooking wine, and a little salt.

Steps: 1. Prepare all the ingredients and rinse the eggs with water. Put it in a basin, add salt and soak for 5 minutes, then put a pot with enough water, then put the cleaned eggs into the pot, and boil for about 8 minutes after the water boils.

2. Pluck out the remaining pig hair of the pig's feet bought, and then burn the skin of the pig's feet with fire to burn the skin until it is browned, so that it can better remove the fishy smell. Then use a knife to scrape the surface of the pig's feet clean, rinse with water several times and set aside.

3. Remove from the pot, pour the chopped pig's feet into the pot, pour in water, add a few slices of ginger and green onion knots, pour in 1 spoon of cooking wine to remove the smell, boil the water over high heat, skim off the foam with a spoon, and continue to cook for 1 minute. Then take out the pig's feet, clean them again, drain them and put them in a basin for later use.

4. Scrape the skin on the surface of the ginger first, clean the scraped ginger with cold water, and then pat it gently with a knife, so that the ginger juice can be better produced, and put it in a bowl for later use.

5. We take out the boiled eggs and put them in cold water, which can make it easier to peel the shell. After peeling all the shells, we use a toothpick to prick some holes in the surface of the eggs, so that it is easier to absorb the flavor of the ginger soup of the pig's feet.

6. Remove from the pot, turn on low heat, put the patted ginger Yingxiao into the pot, slowly stir-fry the fragrance, dry the water, and then put it out for later use.

7. Put the dried ginger in the casserole, and then pour the blanched pig's feet into the pot. Now let's start to season, pour sweet vinegar into the royal songbu, first pour the sweet vinegar in the casserole, just over all the pig's trotters, cover the pot, boil over high heat, and then adjust to medium-low heat, boil for half an hour.

8. When the time is up, pour the boiled eggs into the pot, and then pour in half a bowl of black vinegar, adding black vinegar is to increase the taste and strengthen the softening degree of the pig's feet, so that the boiled pig's feet ginger taste better. Then cover the pot and simmer over medium heat for 1 hour. That's pretty much it.