Pig Trotters with Ginger
Pig trotters are traditionally served in a large earthenware pot, a warm, sweet‑and‑sour dish. The vinegar and ginger base is simmered for several weeks before adding the pig trotters to the stew which then becomes rich and tender.
材料
Ginger
500g
Pork trotters
2 pieces
White vinegar
1750g
Yellow slab sugar
750g (or brown sugar)
作り方
1
Step 1
Peel and wash the ginger, then drain off the water.
2
Step 2
Use a knife to smack the drained ginger loose, so it releases flavor more easily during simmering.
3
Step 3
Put the loosened ginger into an iron wok and stir‑fry over medium heat until slightly yellow, then add a small amount of salt, turn to low heat and stir‑fry until there is no moisture, then remove and set aside.
4
Step 4
Place white vinegar, yellow slab sugar, and ginger in the earthenware pot, bring to a boil over high heat, then turn to low heat and simmer for about three hours. This completes the preliminary preparation of the vinegar‑ginger juice; afterwards, just bring it to a boil once a day. The ginger is best simmered for 15‑20 days; after 20 days, you can add the pig trotters for the next step.
5
Step 5
Cut each pig trotter into six pieces, soak in clear water, change the water every two hours, and after changing three times the bloody water is basically clean.
6
Step 6
Place clear water and two spoonfuls of cooking wine in the pot, add the pig trotters, and skim off the blood scum once the water boils.
7
Step 7
Remove the pig trotters, rinse clean with clear water, then drain and set aside.
8
Step 8
Do not add oil to the wok; stir‑fry the pig trotters over low heat until slightly browned. Turn off the heat.
9
Step 9
Put the pig trotters into the vinegar‑ginger juice; the juice must cover the pig trotters. Bring to a boil over high heat, then turn to low heat and turn off the heat after about half an hour. Remember, do not stir and do not uncover the earthenware pot. Leave until the next day, bring to a boil over high heat, turn to low heat, turn off the heat after half an hour, and as with the first day, do not stir or uncover. Leave until the third day, follow the steps of the first two days, the difference being that after turning off the heat, let it sit for 3‑5 minutes before serving.
