The dish I am cooking this time is Pork knuckles and ginger stew, a sweet and sour appetizing Cantonese dish.
Traditionally this dish is made for women during their confinement months. As it is very appetizing, hence it is popular amongst the Cantonese.
Many Cantonese dessert shops cook this dish and sell it as dessert.
The ingredient list is very simple. But it’s very delicious.
How to make Pork knuckles and ginger stew
Cut Ginger into large pieces, set aside
Blanch the trotters in boiling salted water for a few minutes.
Rinse the watered pig feet with cold water, pour it into the pot and fry it dry, add a little salt, and fry the water until it is dry.
Cook the eggs in advance, peel the shells, put the eggs, pig feet, and ginger into the casserole together, pour in half a bottle of sweet vinegar, and start to cook.
Cook until the meat is soft and cottony, and it is delicious.
Tips for Pork knuckles and ginger stew
1.You must select old ginger for this dish, as the taste and the effectiveness is better.
2.If you use a different brand of sweet vinegar, the sweet and sour degree may be different. So you need to taster and adjust the ratio when cooking this dish.
3.Don’t use metal pot for cooling vinegar.
4.Flip from time to time during the cooking process to avoid sticking to the pan and uneven taste.