Pig's Trotter Ginger
A classic Cantonese confinement dish where dry-fried old ginger simmers low and slow in sweet black vinegar with collagen-rich pig trotters and whole boiled eggs. Deeply warming, tangy, and nourishing, it tastes even better reheated the next day.
Instructions
- 1
Stir-fry the old ginger in a dry pot for a while.
- 2
Blanch the pig's feet to remove the scum, rinse them with warm water, and then stir-fry them together for a while.
- 3
Put it into the clay pot, pour in all the ginger vinegar, bring it to a boil, then reduce to low heat.
- 4
After boiling for half an hour, peel the steamed eggs and add them in, then simmer together over low heat for another hour and a half.
- 5
It smells great, and women can eat it during postpartum confinement or for body conditioning.
- 6
Eat a small bowl every day for several consecutive days.
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Ingredients
Main Ingredients
- pig's trotters1/4 piece
- Egga few pieces
Seasonings
- Ginger vinegar1.9l
- cooking wineto taste
Auxiliary Ingredients
- Old ginger250g