Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make 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.

Ginger Vinegar pork trotters and eggs 醋姜猪蹄蛋#postpartum recipe# is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Ginger Vinegar pork trotters and eggs 醋姜猪蹄蛋#postpartum recipe# is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have 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 it.

The ingredients needed to make Ginger Vinegar pork trotters and eggs 醋姜猪蹄蛋#postpartum recipe#:

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

Steps 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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