Practice of pig's foot ginger

Materials: Add diced sweet vinegar, big meat ginger, eggs and pig's feet. The amount depends on personal appetite preference. If you like to eat, put more.

pot a pot with a big belly tile.

Preparation of raw materials:

1. Vinegar: Haitian or fermented soybeans should be selected, with good quality and guarantee. Haitian is a little sweet, and fermented soybean is a little sour. It is recommended to use both, so that it is neither sour nor too sweet. Be sure to use diced sweet vinegar

2. Ginger: It is best to use meat ginger. If you are not afraid of spicy food, choose older ginger. Peel, wash, cut into thick slices, pat lightly with the back of a knife to loosen the fiber to make it more tasty, and then dry the water. Put a small amount of oil in the wok, add ginger, add a small amount of salt, fry until dry, add a small amount of salt, and fry until dry. And then take it out.

3. Eggs: lay eggs in cold water, cook them until they are nearly ripe, and then take them out and shell them.

4. Pig feet: unhairing, dicing, splashing, washing and drying. Fire on the wok, this time don't put oil, put the pig's feet, add salt and stir-fry a little, remove the oil and serve.

manufacturing steps;

1. Put the prepared vinegar together with the prepared ginger into the earthenware pot, open the lid of the earthenware pot after boiling (to prevent the water on the lid from entering the pot), naturally cool it, then cover it again, and put the earthenware pot in a corner and soak it for one month. Make sure the vinegar covers the content.

2. After one month, put the earthenware pot on fire again and bring it to the boil, then put the peeled eggs into the boil. Similarly, after the pot is boiled, remove the lid of the earthenware pot (to prevent water from entering the pot), naturally cool it, then cover it again, and put the earthenware pot in a corner and soak it for another month. Make sure the vinegar covers the content.

3. Two days before you want to eat ginger vinegar from pig's feet, put the earthenware pot on fire and boil it, then put the prepared pig's feet in the pot and boil it, and taste it (if the vinegar is too sour, add some brown sugar or Haitian vinegar, and if it is too sweet, add some black bean vinegar). After natural cooling, cover the earthenware pot again to ensure that the vinegar will cover the contents. You can eat it in two days ~ ~ ~ The content is delicious, and the juice can be used to make rice or noodles ~~

Note:

1. The longer the brewing time, the better the taste of eggs and ginger. If you don't feel enough after eating it, you can recycle the feed. Anyway, just add the pig's feet two days before eating.

2. If the clay pot is accidentally stained with water and mildew grows, carefully dispose of the mildew with a spoon, then boil it again and cool it for storage.

3. If there is a layer of oil on the vinegar because there is too much oil on the pig's feet, you can beat out the oil and fish the noodles to eat! !

If you really don't know how much to put, just do it as follows

Material for making sweet and sour pork feet ginger:

Ingredients: 15g of pork feet, 15g of ginger, 8 eggs

Seasoning: 6g of brown sugar, 1g of white vinegar (one and a half bottles) and 6g of Zhenjiang aged vinegar (1 Peel the skin, pat it lightly with the back of the knife, and it is best to air dry it. Then burn the wok with oil, stir-fry the ginger and serve.

2. The original egg is cooked and shelled for later use.

3. Pig's feet: cut into pieces and stir-fry, stir-fry in white wok and dry for later use.

4. Put the prepared vinegar together with the prepared ginger and eggs into a earthenware pot (avoid using metal utensils), then add the refined salt, and simmer for about 45 minutes. Add pig's hands and brown sugar. Continue to simmer for half an hour, pull away from the fire and park overnight.

5. Boil again the next day. When the pig's feet are completely boiled and rotten, they can be eaten.

6. If you want to eat it in several days, it is best to boil it once a day.

Bao Ma, can you tell me how to cook pig's feet ginger in confinement? Urgent

materials: sweet vinegar (there are Bazhen Sweet Vinegar, Zhimeizhai Tianding Sweet Vinegar and Haitian Sweet Vinegar in the market, and the prices are also from high to low, so you can choose according to your own economic situation), ginger (which has a good effect of expelling wind and is suitable for lying-in), pig's feet, eggs (cooked and shelled, and reserved for later use), and slices of sugar or brown sugar. Practice: peel and slice ginger first, then put it in. If you want the cooked ginger to be crisp and delicious, when you stir fry, you can add a proper amount of white sugar to stir fry together.

the pig's feet are dried by flying water, or put in a hot pot (without oil) to fry the water. Put the fried ginger into a pottery pot, pour the sweet and sour Zhimeizhai, about 2/3 of the pot, and bring it to a boil.

add the shelled eggs, then boil them, then pour in the eggshells and boil them. Add pig's feet, then boil, add slices of sugar or brown sugar to taste according to personal taste, and then turn off the heat and eat.

note: after the pot is finally boiled, the lid should be lifted and put aside, and it cannot be covered on the pot. Because the pig's foot ginger for pregnant women is cooked not immediately, but repeatedly.

If the water drops on the pot cover fall into the pot, it will easily lead to the deterioration of the ginger. Therefore, after each boiling, the pot cover must be removed and spread to cool, and then the lid can be closed after the water on the pot cover is removed.

The practice of pig's foot ginger

Pig's foot ginger is the best for women to eat. It is a tonic that Guangdong women eat when they are confined to the moon. It can dispel wind and cold, and it can make women's menstruation smooth when they eat it before and after menstruation.

But don't eat too much at a time. This pig's foot ginger vinegar is very hot and humid, especially the black vinegar soup. I had a bowl for dinner, and I had a reaction in the middle of the night that day. The hot air made me go to the toilet N times.

。 Pay attention, friends who are hot and humid are not suitable for drinking this soup.

if you want to know how to make pork feet ginger, read on. .

materials: sweet vinegar, ginger, pig's feet, eggs, salt and sugar. Practice: 1. Peel the ginger (don't lose the skin, dry it in the sun and leave it in boiling water to wash your hair during confinement, and ginger skin can drive away the wind), and let it dry overnight. Pat the ginger the next day, cut it into proper sizes, put it in an iron pot, drain it with proper amount of peanut oil and continue to dry it (pay attention to the heat). 2. pluck the pig's feet-wash them-fly them-drip them dry for waiting. 3. The best sweet vinegar is Haitian Tintin Sweet Vinegar, which is too sweet for Meizhai. 4. Slices of sugar are appropriate, which has the effect of seasoning and enriching blood. 5. Eggs are best made from farm chickens, and washed- Eggshells dissolved in acetic acid are very good for supplementing calcium, and can be supplemented casually in the future, and put them two days before eating) 6. Wash the pot (earthenware pot)-put ginger-put pig's feet-sweet vinegar-fire-roll-put eggs and slices of sugar-simmer for a while-until the next boiling.

If you don't feel enough after eating, you can recycle the ingredients. When adding ginger and pig's feet, you must suck them to dryness, otherwise the excess water will make the ginger vinegar go bad easily. Sweat poured on the lid of the pot is also easy to spoil the ginger vinegar, so it is advisable to use a tile pot for the container of ginger vinegar. Just add the pig's feet two days before eating.

2. If the clay pot is accidentally stained with water and mildew grows, carefully dispose of the mildew with a spoon, then boil it again and cool it for storage. 3. If there is a layer of oil on the vinegar because there is too much oil on the pig's feet, you can beat out the oil and eat it! ! .

Guangdong pig's feet ginger has been made, please put it into

materials: 3-5kg of sweet vinegar from Zhimeizhai (so that it can be added when it is not enough in the future), 1 piece of sugar, 2kg of old ginger, 1 eggs and half a pig's feet. First, put 3kg of sweet vinegar into the earthenware pot, then fire it, then turn to low heat and slowly boil it. This process cannot add any water. Second, after peeling and washing the ginger, pat it loose with the back of a knife and dry it. Then stir-fry the excess water with a small fire. Add a little salt when frying. After drying, put the ginger in a pot of sweet and sour tile, add a little salt and a proper amount of sugar, and then cook it for at least an hour. After opening, turn to a small fire and slowly cook it. The sweet vinegar must cover the ginger. If it is too sweet, add sweet vinegar, and if it is too sour, add sugar. It will be more and more difficult to cook. The amount of sugar slices can be added slowly, because the more ginger vinegar is boiled, the more delicious it is. It is appropriate to add the amount of sugar slices in several times, without adding too much each time, but the time to boil ginger vinegar should be many times. After boiling it, put it overnight, and then boil it slowly the next day. After many times, ginger vinegar will taste good. Third, after a night, the eggs are cooked and shelled, put in a sweet and sour earthenware pot and simmer for 2 minutes, and turn off the fire for one night. Fourth, after two nights, you can eat pig's feet and buy fresh pig's feet, but ginger vinegar must cover the ingredients, so that it is easy to taste. It is best not to buy materials hidden in the snow. After the pig's feet are singed and washed, cut into pieces, fly, scoop up the supercooled river, remove the odor and dry the water. Put it in ginger vinegar that has been cooked for a night, it will be easy to taste. In fact, you can add pig's feet when adding ginger slices, but according to experience, such pig's feet are easy to get oil, which will make ginger vinegar too greasy. There are also a few tips: 1. Open the lid of the boiled ginger vinegar to prevent moisture from being mixed in. Don't cover it until the pot of ginger vinegar is frozen. Remember, this is very important! 2, ginger vinegar will be more delicious, and the materials can be continuously enriched and put into ginger vinegar.

3. In addition, you can eat it after cooking, but it is not necessarily the best. You should wait in a cool place for a while, and make sure that the vinegar should cover the ginger, pig's feet, etc. for about three days, which will make it more delicious and delicious. However, when eating ginger vinegar, you should boil it again, which is more delicious!

How to make ginger vinegar from pig's feet

Materials: Add diced sweet vinegar, big meat ginger, eggs and pig's feet, and the amount depends on personal appetite preference. If you like to eat, put more.

pot a pot with a big belly tile. Preparation of raw materials: 1. Vinegar: Haitian or fermented soybeans should be selected, with good quality and guarantee.

Haitian is a little sweet, while fermented soybean is a little sour. It is recommended to use both, so that it is neither sour nor too sweet.

be sure to use diced sweet vinegar. 2. Ginger: It is best to use meat ginger. If you are not afraid of spicy food, choose older ginger.

peel, wash, cut into thick slices, pat lightly with the back of a knife to loosen the fiber to make it more tasty, and then dry the water. Put a small amount of oil in the wok, add ginger, add a small amount of salt, fry until dry, add a small amount of salt, and fry until dry.

then take it out. 3, eggs: raw eggs in cold water, cooked until nine mature, removed and shelled.

4. Pig feet: unhairing, dicing, splashing, washing and drying. Fire on the wok, this time don't put oil, put the pig's feet, add salt and stir-fry a little, remove the oil and serve.

manufacturing steps; 1. Put the prepared vinegar together with the prepared ginger into the earthenware pot, open the lid of the earthenware pot after the pot is boiled (to prevent the water on the lid from entering the pot), naturally cool it, then cover it again, and put the earthenware pot in a corner and soak it for one month. Make sure the vinegar covers the content.

2. After one month, put the earthenware pot on fire again and bring it to the boil, then put the peeled eggs into the boil. Similarly, after the pot is boiled, remove the lid of the earthenware pot (to prevent water from entering the pot), naturally cool it, then cover it again, and put the earthenware pot in a corner and soak it for another month. Make sure the vinegar covers the content.

3. Two days before you want to eat ginger vinegar from pig's feet, put the earthenware pot on fire and boil it, then put the prepared pig's feet in the pot and boil it, and taste it (if the vinegar is too sour, add some brown sugar or Haitian vinegar, and if it is too sweet, add some black bean vinegar). After natural cooling, cover the earthenware pot again to ensure that the vinegar will cover the contents.

you can eat it in two days ~ ~ ~ The content is delicious, and the juice can be used for rice or noodles ~ ~ Note: 1. The longer the brewing time, the better the taste of eggs and ginger. If you don't feel enough after eating it, you can recycle the feed.

Anyway, just add the pig's feet two days before eating. 2. If you accidentally get water in the earthenware pot and mold grows, carefully dispose of the mold with a spoon, then boil it again and cool it for storage.

3. If there is a layer of oil on the vinegar because there is too much oil on the pig's feet, you can beat out the oil and fish the noodles to eat! ! .

Why don't you put salt in the practice of ginger with pork feet

Ginger vinegar with pork feet is a dish that women eat in Guangdong for the next month, and the dish itself doesn't put salt.

materials: pig's feet, red dates, rose vinegar, ginger, brown sugar and eggs.

1. When the pig's feet are bought, then go home and cut into pieces, as shown in the figure.

2. After the pig's feet are cut, boil the cold water under the pot and rinse it out after burning.

3. Put the pig's feet in the casserole, and don't add vinegar to them.

4. Sweet vinegar was originally used. Here, rose rice vinegar is used instead. Pour it in, as shown in the figure.

5. Add brown sugar to adjust the sour taste of vinegar. In fact, brown sugar also has a bloody smell. Add big ginger and boil for 2 hours, as shown in the figure.

add red dates after 6 or 1 hour, as shown in the figure.

7. put the eggs in the pot and cook them, as shown in the figure.

8. After peeling, put them together and stew for one hour, as shown in the figure.

9. finally, take it out of the pot and serve it on a plate.