Tianding sweet vinegar 2500ml Ginger 1000g
Pig's trotters 1000g Eggs 10
Salt 15g
How to make pig's feet ginger vinegar Cantonese confinement recipe to dispel cold and warm stomach, pork trotters with ginger vinegar Illustration 1

Step 1

Day 1: Peel and wash the gingerCantonese confinement recipe to ward off cold and warm the stomach, how to make pig's feet and ginger vinegar Illustration 2

Step 2

Cut in half vertically and pat lightly with a knife Recipe for Cantonese confinement recipe: Pork Knuckles and Ginger Vinegar to Warm the Cold and Warm the Stomach Illustration 3

Step 3

Add salt and marinate for 30 minutes, then rinse with water Recipe for Cantonese confinement recipe: Pork Knuckles and Ginger Vinegar to Warm the Stomach and Warm the Cold Illustration 4

Step 4

After steaming over high heat for 30 minutes, use cloth or kitchen paper to absorb the water. Recipe of Cantonese confinement recipe to dispel cold and warm stomach, pork trotters and ginger vinegar Illustration 5

Step 5

Remove from heat, add sweet vinegar and ginger Cantonese confinement recipe to dispel cold and warm stomach, pork trotters with ginger vinegar Illustration 6

Step 6

Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours. Turn off the heat and leave the ginger to soak in the vinegar overnight. Cantonese Cuisine Confinement Recipe to Warm the Cold and Warm the Stomach Pork Knuckles with Ginger Vinegar Recipe Illustration 7

Step 7

Day 2: Remove the hair from the pig’s trotters, wash and chop them into pieces Recipe of Cantonese confinement recipe to dispel cold and warm stomach, pork trotters and ginger vinegar Illustration 8

Step 8

Pour an appropriate amount of water into the pot and bring to a boil. Add the pig's trotters and blanch them for 3 minutes. Remove and wash. Cantonese confinement recipe to dispel cold and warm stomach, pork trotters with ginger vinegar Illustration 9

Step 9

Take another pot, pour appropriate amount of water, and addPig's trotters Recipe for Cantonese confinement recipe: Pork Knuckles and Ginger Vinegar to Warm the Stomach and Warm the Cold Illustration 10

Step 10

After boiling over high heat, simmer over low heat for 45 minutes, turn off the heat and bake for another 45 minutes; rinse the pig's trotters with water until completely cooled, then drain the water. Cantonese confinement recipe to dispel cold and warm stomach, pork trotters with ginger vinegar Illustration 11

Step 11

Put the pig's trotters into the ginger-vinegar pot, cover and bring to a boil, reduce to low heat and simmer for 45 minutes, let cool and set aside Cantonese Cuisine Confinement Recipes to Warm the Cold and Warm the Stomach Pork Feet Ginger Vinegar Recipe Illustration 12

Step 12

Pour enough water into the pot and add eggs at room temperature Recipe for Cantonese confinement recipe: Pork Knuckles and Ginger Vinegar to Warm the Stomach and Warm the Cold Illustration 13

Step 13

After boiling over high heat, start timing from when the water boils. Turn off the heat after 3 and a half minutes and take out the eggs immediately. Cantonese confinement recipe to dispel cold and warm stomach, pork trotters with ginger vinegar Illustration 14

Step 14

Rinse the eggs with water until cool, peel and set asideRecipe for Cantonese confinement recipe: Pork Knuckles and Ginger Vinegar to Warm the Stomach and Warm the Cold Illustration 15

Step 15

Soak the eggs in cool ginger vinegar overnight Cantonese confinement recipe to ward off cold and warm stomach, pork trotters with ginger vinegar Illustration 16

Step 16

Day 3: Take out the pig trotters and eggs and store them in another container Recipe for Cantonese confinement recipe to dispel cold and warm stomach, pork trotters and ginger vinegar Illustration 17

Step 17

Boil ginger vinegar Recipe of Cantonese confinement recipe to dispel cold and warm stomach, pork trotters and ginger vinegar Illustration 18

Step 18

When eating, use another pot to boil the pig's trotters and ginger with a little ginger vinegar. Put the eggs into the hot vinegar and soak them until warm. Recipe for Cantonese confinement recipe: Pork Knuckles and Ginger Vinegar to Warm the Stomach and Warm the Cold Illustration 19

Step 19

Sweet and sour candied eggs Cantonese confinement recipe to ward off cold and warm the stomach, pork trotters and ginger vinegar recipe 20

Step 20

Warm the stomach, dispel cold, and beautify the skin ~ Pig’s trotters and ginger vinegar Cooking Tips for Pork Knuckles with Ginger Vinegar

1. After salting and steaming, most of the spiciness has been removed from the ginger. It can be eaten after being soaked in vinegar for a day. 2. Traditionally, ginger vinegar is cooked in a large clay pot, but in fact, stainless steel pots can also be used, but do not use aluminum pots. 3. The method of boiling and soaking pig's trotters is to make the skin soft but not rotten. 4. The eggs in this recipe are candied eggs, so after peeling the hard-boiled eggs, you must wait until the ginger vinegar is cold before putting the eggs into the ginger vinegar pot, otherwise the hot ginger vinegar will burn the eggs until they are fully cooked. 5. Ginger vinegar solidifies because it absorbs the gelatin of pig's trotters. It is best to boil it once a week so that it can be stored for a long time. However, when boiling, remember to take out the eggs in the ginger vinegar first to prevent it from turning into iron. Egg. 6. Due to the evaporation of water, ginger vinegar will become sweeter as it is cooked. You can add some glutinous rice vinegar to adjust the sweetness and sourness. 7. Ingredients such as ginger, pork trotters, and eggs can be added to the ginger vinegar according to the above method. 8. Pot capacity: 4 liters.