CHINESE PORK 8 - Ginger Sweet Vinegar Pig Feet 豬腳羌

Ingredients:-
4 pcs Pig Feet ( chopped big pcs)
4 pcs Ginger (skin off、cut sectioned & crushed)
8 pcs Egg (cooked and shelled)
900ml Pat Chun Vinegar Sauce (sweetened)
600ml Pat Chun Black Vinegar

材料：-
豬腳連小腿 4 只（開邊斬件）
羌 4 塊（去皮、切件、拍扁）
雞蛋 8 只（煮熟去殼）
八珍甜醋 900ml
八珍黑醋 600ml

Method:-
1) Scald Pig Feet in boiling water. Take out wash and drain. Clear the remain hair.
2) Cooked with clear water for 30 mins. until half tender.
Take out. Save soup in refrigerator until top layer of fat solid. Peel it off.
3) Boil the two kind of vinegar add ginger pcs., a cup of fat free soup, eggs and
half tender pig feet. Braise until pig feet completely tender，gingers & eggs in brown,
It's Done.

做法：-
1）豬腳出水，取出洗淨抹干，再清除餘毛。
2）再用清水煮約30 分鐘至略冧狀取出。豬腳湯放入雪櫃至表面油脂凝固，揭掉油塊。
3）將兩種酸甜醋混合煮滾，加入羌塊、去油豬腳湯 1 杯、熟旦及略冧豬腳。慢火同煮
至豬腳軟糯入味、羌塊及旦全上色便成。