猪脚姜醋 Pig trotter with ginger and vinegar

 今天来回味一下做月子时吃的一道，好罪恶哦！！！

  

材料 :

猪脚 － 1/2个

盐 – 3 汤匙 （用来腌肉）

老姜 – 200g (去皮, 切大块,拍开备用)

黑醋 – 200ml

清水 – 适量

椰糖 – 1/2 个 
黄糖 – 60g

食油 - 1 汤匙

黑酱油 - 1/2 汤匙

特级生抽 - 1 汤匙

辣椒干 – 4条

鸡蛋 - 数量随个人喜好/可省却 (煮熟剥壳备用)

做法 :

1)  猪脚砍件后用盐腌半小时，再用清水洗净.

2)  烧热一锅水，把已砍件的肉块放入煮10分钟后，捞起备用.

3)  热锅，放入姜块干煎一下，再倒入食油爆香姜块.

4)  再把肉块, 黑酱油,特级生抽和100ml黑醋倒入炒香一会.

5)  把适量的清水,剩余的黑醋, 椰糖, 黄糖和辣椒干加入，大火煮滚后再转小火煮2小时，熄火，加入鸡蛋。

6) 盖上锅盖，继续让它焖两三小时后，即可享用。

备注 ： 隔夜后更好吃。

Ingredients :
Pig trotter - 1/2
Salt - 3 tbsp
Ginger - 200g (peeled, cut into big pieces and flattened)

Black vinegar - 200ml

Water - Some

Palm sugar - 1/2 
Brown sugar - 60g
Oil - 1tbsp
Dark soy sauce - 1/2 tbsp
Superior light soy sauces - 1 tbsp
Dried chilies - 4pcs
Egg - Quantity (as per your preference), boiled and shelled

Method :
1) Chunk pig trotter and marinate with salt for 1/2 hour. Then rinse with water.
2) Heat a pot of water to cook trotter for 10 minutes. Remove and set aside.
3) Heat pot, dry fry ginger briefly, pour in oil to fry until fragrant.
4) Add trotter, dark soy sauce , superior light soy sauce, and 100ml black vinegar, stir fry briefly.
5) Add some water, then remaining black vinegar, palm sugar , brown sugar and dried chilies. Bring to boil over high heat then turn to low heat to cook for 2 hours, turn off heat and add in boiled eggs.
6) Cover with lid to simmer for 2 to 3 hours.

P/s : More delicious after overnight.