The practice of pig's foot ginger:
1. Material: one pig's foot, 2 Jin of ginger, 2 bottles of vinegar, appropriate amount of rock sugar and salt.
2. Step:
(1) Wash the pig's feet and cut them into pieces. Don't be too small, the bigger the better, because the pig's feet will be eroded and become smaller during cooking.
(2) Peeling ginger is a huge project. When peeling ginger, I suggest you wear gloves, or your whole hand will be hot when you peel it all. All peeled and washed, and then cut into small pieces. If you don't like spicy food, it is recommended to use tender ginger instead of old ginger.
(3) When buying vinegar cubes, be sure to pay attention. Never use old vinegar or sweet vinegar. Those are not used to make pork feet ginger, only vinegar cubes are. Because Guangdong people will eat ginger from pig's feet during confinement after giving birth, the vinegar used for cooking has long been called Tim Ding vinegar.
(4) Everything is ready, then fly the pig's trotters to remove the smell of blood, and rinse them with cold water after flying.
(5) Heat the hot oil in a hot pot, then put the trotters and ginger down and fry, stir-fry a little flavor, and then transfer to the casserole. Be sure to use a casserole, not a metal pot, because vinegar is acidic and easily reacts with metal things.
(6) When the trotters and ginger are transferred to the casserole, add vinegar diced, and the amount will be subject to covering the trotters and ginger. Boil the fire, then simmer for about 3-4 hours, occasionally open the lid and turn it over to avoid sticking to the pot.
(7) stew until the pig's feet are soft and rotten, even if it is ok. At this time, add a proper amount of rock sugar and a small amount of salt to taste, and put it according to your own taste. Not too much, just a little.
(8) adjust the taste and you can eat it. If you like to eat eggs, you can also scald them with boiling water and put them down to cook together. Eggs in pig's trotters ginger will also be delicious.