豬腳蛋薑醋Cantonese specialties: Pork knuckles and ginger stew馮太廚房Mrs. Fung’s Kitchen
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馮太廚房Mrs. Fung’s Kitchen廣東特色菜 : 豬腳蛋薑醋Cantonese specialties:
Pork knuckles and ginger stew
材料: 豬腳或豬手, 生薑, 雞蛋, 八珍甜醋, 八珍黑糯米醋
Ingredients: pork legs or pork hands, ginger, eggs, Pat Chun sweet vinegar, Pat Chun black glutinous rice vinegar
生薑刮去外皮 Scrape off the skin of ginger
用水沖洗後篩乾 Rinse with water and sift dry
將薑切小塊後, 用刀拍鬆 Cutting the ginger into smaller pieces, pat loosely with a knife
用鹽醃幾分鐘 Marinate with salt for a few minutes
然後用油煎香生薑 Then pan fry the ginger with oil
加適量八珍黑糯米醋及八珍甜醋入煲內
Add Pat Chun sweet vinegar & Pat Chun black glutinous rice vinegar into the pot
小火慢燉30分鐘，然後熄火放涼，靜置數天 Simmer for 30 minutes, then turn off the heat and let cool for several days
將豬腳或豬手去毛, 切塊後在滾水中飛水15分鐘
Remove the hair from the pork legs or hands, cut them into pieces and put in boiling water for 15 minutes
將豬腳或豬手放入薑醋中煲至腍身，加入去殼熟雞蛋煮滾，定期加熱幾日後可食用
Simmer pork legs or hands in the vinegar and ginger until tender, add shelled cooked eggs and bring to a boil, heat regularly for several days before serving
豬腳:含有豐富的膠原蛋白
Pork legs: rich in collagen
生薑:具有驅寒暖身、活血化瘀的作用
Ginger: has the effect of dispelling cold,
warming the body and activating blood
甜醋:有助於軟化豬腳和薑
Sweet vinegar: Helps soften pork legs and ginger
雞蛋:增加營養
Eggs: Increase nutrition
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