Braised Trotter with Vinegar and Black Beans
Owh... missing this dish from confinement period? Come on, recreating it isn't that difficult.
Braised Trotter with Vinegar and Black Beans is a very common Chinese confinement recipe. Sometimes, the news of newborn spreads without words, but only the mere fragrance of this dish will indicate that a baby has just arrived to the household. There are numerous health benefits associated with this dish. Black vinegar purifies the body, balancing pH levels and enhances digestion where as ginger is considered the ultimate ingredient to warm the body. Sesame oil is rich in vitamin and minerals, and the trotters produce collagen which promotes good health.
1 pig's trotter (back leg)
100g black beans
350g young ginger
2 pieces old ginger
1 big bottle black vinegar
1 large bowl (1/2 - 3/4) of water
140g palm sugar
Scrape away ginger skin, smash the old ginger with the back of a knife and slice the young ginger. Chop palm sugar into small pieces.
Chop pig's trotter into pieces. Remove hairs if any. Rinse with water and scald in boiling water. Rinse again until thoroughly cleaned and drain.
Rinse black beans, stir-fry until dry and the skin cracks. Soak in the water overnight. Set aside.
Rinse eggs, soak in cold water (water enough to cover the eggs), boil over medium-low heat until cooked. Leave to cool and remove shells. Set aside.
Heat 3 tbsp of sesame oil in a wok, stir-fry ginger until fragrant. Add pig's trotter and stir-fry until fragrant. Transfer ginger and trotter to a clay pot.
Put black beans, eggs, black vinegar, water, and palm sugar in the clay pot. Bring to a boil over medium heat. Turn to low heat and cook for 30 minutes before removing from heat. Set aside overnight.
On the next day, bring the Braised trotter to boil again. Serve.
1大碗清水 （1/2 - 3/4）