豬腳薑｜添丁豬腳薑注意事項 Stewed Pig trotter with Ginger & Sweetened Rice Vinegar **字幕CC Eng. Sub**

🟢材料：
新鮮豬腳 1.5 公斤
薑 400 克
蔥 適量
雞蛋 適量
甜醋 適量
紹興酒 1湯匙

🟢做法：
1️⃣ 豬腳加薑、蔥，以及1湯匙紹興酒汆水，洗淨及去毛備用。
2️⃣ 薑去皮洗淨，稍微拍扁後在白鑊中烘乾，盛出備用。
3️⃣ 將汆過水的豬腳和烘乾的薑放入瓦煲內，加入雞蛋和甜醋，甜醋的份量最好浸過所有的食材。
4️⃣ 用中火煮滾後轉小火煮1小時即可。

📌備注：添丁用豬腳薑在嬰兒出生前一個月開始煮，薑和甜醋的比例是１：１，只煮薑和醋，放陰涼處，７天左右翻滾一次，嬰兒出生後才加入適量的豬腳煮給親友享用。

🟢Ingredients:
Fresh pig trotters - 1.5 kg
Ginger - 400 g
Spring onions - as needed
Eggs - as needed
Sweetened vinegar - as needed
Shaoxing wine - 1 tbsp

🟢Cooking Directions:
1️⃣ Blanch the pig trotters in water with ginger, spring onions, and 1 tbsp of Shaoxing wine. Wash and remove the hair, and set aside.
2️⃣ Peel and wash the ginger, then lightly flatten and dry wok roast until dry. Set aside.
3️⃣ Place the blanched pig trotters and dry roasted ginger into a clay pot. Add eggs and sweetened vinegar, enough to cover all the ingredients.
4️⃣ Bring to a boil over medium heat, then reduce the heat to low and simmer for 1 hour.

📌Note: To make the "Tian Ding" version, start cooking the pig trotters and ginger one month before the baby is due to be born. Mix the ginger and sweetened vinegar in a 1:1 ratio, and cook the ginger and vinegar only. Keep the mixture in a cool place and cook it once every 7 days. After the baby is born, add the pig trotters and cook for family and friends to enjoy.

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