Let's talk about eating trotters in the rain.

Pig's trotters ginger is a dish that Guangdong parturients eat in confinement, which is rich in collagen! Suitable for men, women and children, sour and sweet, especially with appetite. Pig's trotter ginger, which originated in the early Ming Dynasty, has a history of more than 600 years, which is very scientific. In addition to customs, it is also nutritious and healthy. Pig's trotter ginger consists of only three simple ingredients. After time evolution, it has been integrated into the local eating habits, and has become a sweet and delicious Cantonese dish, which is a city feature that is difficult to hide in high buildings. Zhou Heiya Bone Party, which likes to suck fish heads and chicken feet, naturally won't miss the pig's feet with tendons and glue.

Stewed with brine can loosen the fiber of beef brisket, but the longer the trotters and sweet vinegar are cooked, the more oil will be lost, so that the pigskin becomes tough and the pork becomes hard. The best thing is to boil pig's trotters and vinegar for 15 minutes, and then soak them like tea eggs overnight until the vinegar softens the tendons and fibers a little.

The next day, the pig's feet are red and full, and the tongue just needs to turn. Soft jelly-like tendons and smooth skin like baby's skin immediately fell into the teeth. Inadvertently, the bone successfully escaped from the mouth and entered the bowl. After being moistened by sweet and sour, ginger slices lose their pungent taste, become loose and slag-free, taste sweet, and leave a unique fragrance in their mouths. It is no exaggeration to eat them as preserves.

Exercise:

1. Wash and scrape the ginger and pat it twice with a kitchen knife. Then open a small hot pot, without putting oil, and directly pour the ginger into it for frying, so that the water in the ginger will disperse as soon as possible.

2. The pig's hands are depilated and chopped into pieces. Be sure to blanch at least twice! For the first time, the pig's hand should be blanched with cold water. After blanching, it can remove blood and impurities. Blanch the water for the second time, wait until the water in the pot boils, then put the pig's hand in and cook for 10 minute, then put it under the tap and rinse it with cold water. It is best to take the trouble to boil hot water and supercool the river for the third time. The pork hands treated in this way are crisp and refreshing.

3, take out a big tile pot (don't use stainless steel pot or alloy pot, vinegar and metal are not harmonious! ), the kind specially used to make soup. Wash the clay pot and dry it. There must be no water in it. The ratio of vinegar, sweet vinegar and black glutinous rice vinegar is 9: 1, which can be adjusted according to your own taste. Turn on the fire and boil the vinegar.

4. After the vinegar is boiled, turn to low heat, first add the old ginger and cook slowly for half an hour. Then add tender ginger, turn to high heat and cook for 1.5 hours.

5. Put the pig's hand in and continue to cook for 2 hours. At this time, you can handle the eggs, cook them, cool them, and shell them for later use.

6. When the pig's hands have been cooked for enough time, add the eggs and cook for another half an hour, and then turn off the heat.

The fragrant pork knuckle ginger is ready! The pig's hand is refreshing and crisp, even if the old man has a bad mouth, he can't resist it. Choosing a small one is too enjoyable. Ginger and eggs are mixed with vinegar, sour and sweet, soft and delicious. Eat 2 bowls at a time!