Ginger Vinegar pork trotters and eggs 醋姜猪蹄蛋#postpartum recipe#
Ginger Vinegar pork trotters and eggs 醋姜猪蹄蛋#postpartum recipe#

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ginger vinegar pork trotters and eggs 醋姜猪蹄蛋#postpartum recipe#. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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All videos come with english captions. Century Egg with Marinated Ginger. 涼拌海蜇. Century Egg with Marinated Ginger. 极品酱青瓜海蜇头. Jellyfish with Cucumber & XO Sauce. 猪脚姜醋蛋.

To get started with this particular recipe, we must prepare a few components. You can cook ginger vinegar pork trotters and eggs 醋姜猪蹄蛋#postpartum recipe# using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Ginger Vinegar pork trotters and eggs 醋姜猪蹄蛋#postpartum recipe#:
  1. Prepare Sauce making
  2. Prepare 2 bottles (600ml/ea) Premium Chinese dark sweet rice vinegar
  3. Get 300 g brown sugar or more
  4. Prepare 1/2 lb ginger roots, skin off
  5. Make ready Dry ingredients
  6. Make ready 2 dozens small pasture raised chicken eggs
  7. Get 6 lb pasture raised pork trotters
  8. Get 1 Tsp ginger
  9. Take 2 green onions
  10. Make ready 1 cinnamon stick
  11. Take 1/2 cup cooking wine
  12. Get 5 garlic cloves

The post 姜葱爆烧肉 Stir-Fried Roasted Pork with Ginger & Spring Onion appeared first on Nanyang Kitchen 南洋小厨. 姜葱爆烧肉 Stir-Fried Roasted Pork with Ginger & Spring Onion The post 十全十美（虾球杂菜）Stir-Fried Mixed Vegetable with Prawn appeared first on Nanyang Kitchen 南洋小厨.

Instructions to make Ginger Vinegar pork trotters and eggs 醋姜猪蹄蛋#postpartum recipe#:
  1. Roast ginger in a cast iron wok once rinse and skin them off to dry them up.
  2. In a large clay pot, mix 2 bottles of vinegar with 300-600g of brown sugar, dpending on your taste. Bring the sauce to a rolling boil and simmer ginger for 30 minutes before turning off the heat. Set aside or refrigerate it for the next day.
  3. In the meantime, clean trotters with running water and remove anything left on the skin that are not edible. Blanching them in a large pot of water with ginger, garlic, cinnamon stick, green onions. Start with cold water and boil for about 10 minutes.
  4. Rinse all blanched pieces in cold running water to remove impurities. They can be frozen overnight or cook immediately.
  5. Drop all paper dried trotters into the ginger vinegar sauce and simmer for 4 hours. I use an electric clay pot that is programmable. If you use a stovetop pot, check every 20 minutes. Start with high heat then turn down to low heat to simmer for at least 1.5 hours.
  6. Serve hot or cold over rice and vegetables or on pasta.
  7. The same sauce is used to braise hard boiled eggs as well. Braise no more than 1.5 hrs. Egg shell can be removed or just leave them intact for calcium boost.

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