Q: Can I use tender ginger instead of old ginger for this recipe?
A: Yes, tender ginger can be used for personal preference, but old ginger is recommended for traditional flavor.
Q: Is it necessary to use a specific brand of sweet vinegar?
A: While the recipe suggests using “添丁甜醋” (Tian Ding Sweet Vinegar), you can use any high-quality sweet vinegar available.
Q: How long should I stew the pig’s feet and other ingredients?
A: Stew everything in a pot on medium-low heat for about one hour, turning occasionally.
Pig's Feet with Ginger Vinegar
Notes
Ingredients:
- Pig's feet: 1000g
- Ginger: 500g
- Tian Ding Sweet Vinegar: 2 bottles
- Brown sugar: 60g
- Eggs: 12
- Water: 300g
- Wash the ginger and scrape off the skin.
- Cut the ginger into slices.
- Boil the eggs in cold water for 10 minutes.
- Remove the eggs, cool in water, and peel.
- Clean the pig's feet thoroughly.
- Blanch the pig's feet in cold water with ginger slices for 5 minutes.
- Rinse the blanched pig's feet in cold water.
- Fry the ginger slices in a dry pan until the moisture evaporates.
- Similarly, dry the surface moisture of pig's feet in a hot pan.
- Prepare all ingredients: blanched and dried pig's feet, dried ginger slices, peeled eggs, brown sugar, sweet vinegar, and water.
- Place all ingredients in a clay pot and bring to a boil over high heat.
- Cover and simmer on medium-low heat for an hour, turning occasionally.
- Once stewed, the dish is ready to serve.
- Rich in collagen and protein from pig's feet.
- Ginger adds digestive benefits and a warm, spicy flavor.
- Contains sugars and vinegar for a balanced sweet and sour taste.
