Egg, Pig’s Knuckle, Ginger

Overview

It is suitable for postpartum women. Of course, it can also be eaten before giving birth to warm up in winter.

Prepare materials and clean them.
Peel and slice the ginger, set aside, boil the pig's feet in water, remove any floating objects, boil the water for 5 minutes, remove, rinse, wash off the surface oil, set aside.
Dry the ginger slices in a dry pot and control the heat over medium-low for 5 minutes to force out the water so that the water will not reduce the taste of the sweet vinegar when cooked.
The pig's feet should also be fried in a dry pan to make the pig skin become elastic and not easy to rot when cooked.
Put the sweet vinegar in the pot, first add the ginger slices, and bring to a boil until the vinegar has a ginger flavor. Then pour in the pig's feet and cook together. Bring to a boil over high heat, then turn to medium heat and simmer for about half an hour.
During the cooking process, you can boil the eggs separately and put them into the pot under cold water. Cook them for about 5 minutes. Do not cook them for too long. Take them out and remove the shells. When it is about to be eaten, put them in the pot and cook them together for 5 minutes. The eggs are already cooked. They are only added to the pot to add color and flavor. Cooking them for too long will affect the texture and taste.
On disc.
It’s done.