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Pig's Feet (Trotters) with Ginger & Vinegar
據(jù)中國(guó)民間流傳豬腳薑醋尤其對(duì)女性可以護(hù)顏補(bǔ)身。在農(nóng)村是婦女產(chǎn)後必食之補(bǔ)品。
現(xiàn)代的營(yíng)養(yǎng)專(zhuān)家也認(rèn)為醋豬腳含有豐富的膠原蛋白﹐對(duì)潤(rùn)膚和抗老化有幫助。
[Recipe Translation]
Materials:
(quantity good for 10 servings)
Sweet vinegar: approx. 5 quarts; Black sticky rice vinegar: 1 pint;
pig's feet: 1 leg (knee down) cut into 10 or more small pieces; gingers: 6 pounds;
10 eggs.
Steps:
1) Peel the gingers and slice them into pieces, wash and dry them
with cloth, place them in a cookware with 4 quarts of sweet vinegar,
(make sure that vinegar is enough to cover all gingers, add more vinegar
if necessary), slow cook for 2 hours (or 1 hour if ginger shoots are
used).
2) Separately boil water with pig's feet in for 2 - 5 minutes. Cool
off pig's feet with running cold water. Drip dry for later use.
3) Separately boil eggs and remove the egg shell. Place them in the
cooking vinegar for 30 minutes. Place them aside for later use.
4) After 2 hours for step (1), add pig's feet (prepared in step (2),
black rice vinegar and the rest of sweet vinegar to cook them for
another 30 minutes. Finally add the cooked eggs (step 3). Done.
Note:
Use ceramics, porcelain, or glass cookware to cook vinegar. (Avoid
metal cookware). The soup should not last for more than 5 days. If need
to, refrigerate, and re-cook the soup at least once a week.
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