Pig Hand And Ginger In Sweetly Dark Rice Vinegar

Putonghua : zhu jiao jiang qu

 
Ingredients
Pig Whole Hand  1000 g             Young Ginger  600 g               Small Egg  10-15 pc
Sweetly Dark Rice Vinegar  3 liters               Dark Rice Vinegar 300 ml

left is sweety dark rice vinegar / right is dark sour rice vinegar

Tool
A Medium size Chinese Clay Pot

Steps
1) Remove membrane of ginger, wash and drain dry, lightly hit by hammer, cut into medium size
2) Heat wok without oil, add the ginger and 1 tbsp of salt then stir fry
3) Pour in vinegar into a clay pot, boiled by low heat, add in ginger
4) Chop pig’s and into small-medium pieces, washed 2 minutes by hot water, drain dry
5) Boil eggs until fully cooked, removed shell when eggs cool
6) Put chopped pig’s hand and eggs into pot when sauce is being boiled
7) Keep in low heat and boil all materials for 30-40 minutes
8) Let it cool down for one night, cook in low heat again next day, serve with soup
9) Don’t heat this food by microwave, heat the whole pot by low fire only

10) More dark rice vinegar, more dark the colour and mor sour if taste

Remark
tbsp – table spoon
This is one traditional food of Guangdong Style.
It is very good to new mother, or female who is weak……male can have it, of course !
Dark vinegar soup and ginger can be eaten, taste very good.
Save this food in pot in-door, and keep to re-boil once every day until all finished