What vinegar to use for pig's feet and ginger

Pig's trotter with ginger is a popular food in Guangdong and is also an indispensable dish in many Cantonese restaurants. Of course, there are still many kinds of seasonings that need to be added when making pig's trotter ginger. For example, vinegar is needed to make pig's trotter ginger, but not all vinegar can be used to make pig's trotter ginger. So, what kind of vinegar is needed to make pork trotter ginger? Here I will introduce to you how to make pork trotters with ginger!

1. Materials

Sweet vinegar (4 sticks), sour vinegar (1 stick), ginger (2 pounds), pork knuckle (2 pounds chopped into pieces), eggs (1 dozen cooked and peeled), salt (1/4 tablespoon) First requirement: you must have a clay pot. Preferably a tall one. Never use a metal pot to cook pork trotter ginger. When vinegar and metal are cooked at high temperatures for a long time, toxins that are harmful to health will be produced. Please pay special attention to this!

2. Preparation

1) Wash and chop 1 pig's foot (hind leg) or 1-2 pig's trotters, about 2 jin, into pieces (about 4-5 cm), blanch in boiling water, remove from the water and set aside. 2) 1-1.5 catties of ginger (depending on your preference, no hard limit), peel and wash, then cut into pieces. [Note: don’t use young ginger, it is too tender. Generally, full medium-sized ginger (meat ginger) is used. In order to dispel wind, postpartum women can choose old ginger. 】First, pat the ginger lightly, then fry it in a pan with a small amount of oil until both sides are slightly yellow, then scoop it up and set aside.

3) Boil 10-15 eggs (the number is optional). Peel and set aside. Cook it until it is 90% done, but don’t cook it too much because it will be cooked in vinegar later. (You can also leave the shell unpeeled, which has a calcium supplement effect. If you don’t peel the shell, just cook it half-cooked)

4) 3-4 bottles of sweet vinegar (depending on the size of the clay pot, so be flexible).

3. Raw material preparation

1. Vinegar

2. Ginger: It is best to use meaty ginger. If you are not afraid of spicy food, choose older ginger. Peel, wash, cut into thick slices, pat gently with the back of a knife to loosen the fibers for better flavor, then dry. Turn on the fire and put a wok on the stove. Put a small amount of oil in the wok, add ginger and a small amount of salt. After the water comes out, stir-fry until dry. Then add a small amount of salt and stir-fry again until dry after the water comes out. Then serve.

3. Eggs: Boil raw eggs in cold water until 90% cooked, then take out and peel them.

4. Pig's feet: remove the hair, cut into pieces, blanch, then wash and dry. Turn on the fire and put the wok on. No need to add oil this time. Add the pig's feet, add salt and stir-fry slightly, drain the oil and serve.

4. Method

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

2. Peel and clean the ginger, drain and pat it until soft. Fry in a white pan until excess water is dried. Sprinkle in fine salt and fry for a while. Place in sweet vinegar and simmer for 1 hour. 3. Wash the pig's trotters, boil them in boiling water for a few minutes to remove the odor, rinse with cold water, and dry with a cloth.

4. Add 1 stick of sour vinegar into the ginger vinegar, stir, then add pork knuckle and eggs, simmer for half an hour, remove from heat and let cool.

5. Put the prepared vinegar and ginger into the clay pot. After boiling, open the lid of the pot (to prevent moisture on the lid from entering the pot). Let it cool naturally and then cover it again. Put the pot in a corner and soak it for a month. Make sure the vinegar covers the contents.

6. After one month, put the clay pot back on the fire and boil it, then put the peeled eggs in and boil them. After boiling, open the lid of the clay pot (to prevent moisture from entering the pot), let it cool naturally, then cover the pot again, place the clay pot in a corner, and soak it for another month. Make sure the vinegar covers the contents.

7. Two days before you want to eat pork trotter with ginger vinegar, put the clay pot on the fire and boil it, then put the prepared pork trotter into the pot and boil it, and taste it (if the vinegar is too sour, add some brown sugar, if it is too sweet, add more vinegar). After it has cooled naturally, put the lid back on the pot, making sure the vinegar covers the contents.