<h1>It is not just a confinement meal, but also the average person can eat in winter to resist the cold</h1>
Cold resistance is not limited to spicy taste, Chaoshan area has a classic food is also very brilliant, not spicy, whether it is the month meal or weekday diet is appropriate.
Although the elders say that summer eat ginger, winter eat radish, and ginger is also divided into old, medium and tender, summer is the tender ginger season, eating some helps to get wet and sweaty, winter will use medium or old ginger, with some chicken, duck, pig cuisine, enhance the body heat to resist cold. It can be said that the seasons are different and the usage is different.
According to a friend of Chaoshan Mountain, during the local confinement, pig's foot ginger will be used as a confinement meal, and the relatives of the little sister's family will come and also use it to "entertain" so that it can be "arranged" properly.
Analysis of confinement meal is also a supplement to heat energy, the little brother of course can also eat, do not be embarrassed, think that it is a special diet for confinement. Occasionally stew a pot on a cold day, it is still okay to fight the cold for the whole family, as long as it is not too much, the burden is not large.
Ginger, how to deal with it? Medium or old ginger, the nature is hot, so it is not suitable for peeling, according to the introduction of Chinese medicine friends, ginger meat is hot, ginger skin is cold, do not peel, dryness is also weak. So just brush it off! No need to peel.
Pig's feet are greasy and greasy when they hear it, in addition to the corresponding ginger, there is also an important spice "vinegar" This vinegar is sweet vinegar, which is more common in the Chaoshan area, if you can't buy it, you can also use aged vinegar with rock sugar. Vinegar itself has the ingredients that soften it with it, and also has the effect of degreasing, and it cannot be a "greasy middle-aged uncle" in pig's feet.
After ginger and pig's feet have been slowly simmered in a sweet vinegar fire, guess whether pig's feet are popular or ginger? The pot I saw was evenly divided, and there was nothing left.
First taste a piece of ginger slices, ginger after the first frying and then simmering, there is no spicy taste, but there is a feeling of eating ginger sweet, no wonder every fishing out ginger slices, when the snack, while chasing the drama while eating. The skin of the pig's foot is too elastic! There is no greasy feeling at all, people who have always had a cold to pig's trotters have also nibbled on two large pieces, full of ginger aroma, vinegar has been converted into delicious here, smell it, not sour and degreasing, eat it with rice, must not let go of the essence of the soup.
<h1>Pig's foot ginger</h1>
〔Material Purchase〕
Half a pig's foot, a bottle of good aged vinegar, 300 grams of rock sugar (can also be replaced by brown sugar), red dates, black beans, a pound of medium ginger
〔Specific Method〕
Step 1
Wash the pork knuckles and blanch them in a pot of onion and ginger wine for 3 minutes. Take it out and rinse and scrape the part of the pork skin with a knife.
Step 2
Ginger is sliced with skin, with a thickness of about 0.1 cm. In a pot with a little oil, simmer the ginger slices slowly over low heat until the edges of the ginger slices are a little browned.
Step 3
For this dish, it is best to choose a deep pot that can be fried and stewed at the beginning, and do not change the pot in the middle, the aroma is sufficient and labor-saving.
Freshly fried ginger slices in a pan with vinegar and rock sugar until melted.
Step 4
At this time, the feeding begins, in the following order, pig's feet, black beans soaked overnight, washed red dates, and finally added to the sautéed ginger slices.
Step 5
Bring to a boil on high heat, reduce the heat and cover the lid, continue simmering for 40 minutes, turn off the heat and simmer for 30 minutes, check the softness of the pig's feet, if you want to eat softer, you can cook for another 10 minutes. (Cooked first, the taste is better, immediately cooked well, always a little mellow enough)
*After eating all the ingredients, the soup is still there, and you can continue to simmer with meat dishes, and the taste is also good.