The story from Guangdong is particularly heartwarming: In the early Ming Dynasty, there was a butcher whose wife became pregnant. The husband stewed the unsold pig's trotters with aged vinegar and eggs to nourish her body. Later, giving pig's trotters in vinegar as a gift after childbirth became a custom. In Yongchun, Fujian, it's an "accident": During the Qing Dynasty, a cook or shopkeeper, in a rush, stewed pig's trotters with red vinegar and sour red wine instead of yellow wine. The result was amazing, and the tradition has been passed down ever since.
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Isn't this Cantonese secret recipe for braised pig's feet in vinegar a lifesaver for autumn and winter? Here are the steps to make it.
A tip from a Cantonese person: Isn't their secret recipe for braised pig's feet in vinegar a lifesaver for autumn and winter?
Instructions: 1. Boil a pot of water over low heat, add the pig's trotters and blanch for 10 minutes. Transfer the trotters to cold water to cool, then rinse and set aside. 2. Add some oil to a wok, sauté ginger slices and shallots until fragrant, then push them to one side. 3. Add sugar and cook until caramelized. 4. Add the pig's trotters and stir-fry until they change color. 5. Add seasonings and stir-fry evenly. 6. Transfer the stir-fried pig's trotters to a ceramic pot. 7. Add one cup of water to the wok, rinse the sauce in the wok, and pour it into the ceramic pot. 8. Add garlic, rock sugar, and black vinegar, then pour in boiling water and stir well. 9. Cover and simmer over low heat for 45 minutes. 10. Add hard-boiled eggs and continue to simmer for 15 minutes.
