猪脚醋
加入椰糖煮的南洋式猪脚醋，很香很下饭，连小朋友也爱吃！
Ingredients
- 1 只 猪手 * （2000克，剁块）
- 4 粒 水煮蛋
- 1 颗 老姜 （300克，刮皮拍扁）
- 1 支 唐山黑醋 （750毫升）
- 1 汤匙 麻油
- 1.5 粒 椰糖 （30克，跟自己甜度喜好）
- 3 汤匙 酱油
- 2 茶匙 盐
- 750 毫升 水
Instructions
准备功夫：
-
刮干净和清洗猪脚，再川烫，冲洗，沥干待用。
煮法：
-
烧热锅，下姜煸香
-
加入麻油，猪手炒至肉变金黄色
-
倒入黑醋，椰糖，炒匀待滚
-
盛起，转移深锅内
-
倒入水 （盖过猪脚），酱油，加盖， 大火煮沸后，转中火焖煮30分钟，期间要搅拌避免焦低
-
起盖，加入水煮蛋，下盐调味，加盖，中火继续焖煮15分钟
-
熄火，上桌
Notes
* 小提示：猪手部位会比猪脚多肉，所以建议用猪手煮这道菜。
![Stretchable Draining Rack](https://www.nanyang.express/wp-content/uploads/2018/10/jujiajia-stretchable-draining-rack-1-300x300.png")
Black Vinegar Pork Trotters
If you make this dish lighter in taste, less ginger, more soup plus boiled eggs, your kids might love it!
Ingredients
- 2000 g pork trotter * (cut it)
- 4 boiled egg
- 300 g old ginger root (peel off skin, flatten it)
- 1 bottle black vinegar (750ml)
- tbsp sesame oil
- 30 g palm sugar (to your own sweetness preference)
- 3 tbsp soy sauce
- 2 tsp salt
- 750 ml water
Instructions
Preparations:
-
Wash pork trotter, blanch and rinse it
Steps:
-
Heat the wok, add in ginger and saute
-
Add in sesame oil, pork trotter and fry until it turns golden brown
-
Add in black vinegar, palm sugar, fry evenly until it boils
-
Extract from wok and transfer to a pot
-
Add in water (enough to submerge the pork trotters), soy sauce and cover with a lid, boil it with high heat, switch to medium hit and simmer for 30 minutes, stir in between to avoid charred
-
Lift the lid, add in boiled egg, season with salt, cover with lid again, simmer with medium heat for 15 minutes
-
Turn off the gas, it’s done!
Notes
* Tips: On trotter, recommend to use front feet (猪手) than rear feet (猪脚) as it is meatier
Leave a reply