'Lost' Recipe 1- Black Vinegar (for Pig Trotters)

Today, went to my mum's place for lunch as well as to learn how to make her famous vinegar pig trotters and chinese glutinuous rice wine. I have all along wanted to learn how to make because I can foresee that generations to come may not know how to cook these 2 dishes, which are typically meant for confinement (or at least, for Cantonese).

My mum prepares them one month in advance to store so that the flavours will all come out and the fermentation process will be complete.

So, this is my mum's recipe for making the black vinegar..

1) Peel and wash 12 big gingers (can keep the ginger skin to dry it and cook it with boiling water for bathing after giving birth)

2) Beat the ginger with a chopper to open up the ginger slightly so that the flavour of the ginger will come out

3) Add sesame oil to the pot and fry it with the ginger.

4) Pour one bottle of sour black vinegar and 1/2 jar of sweet black vinegar.





Here's a picture of the black vinegar (sweet) which my mum used- "Pat Chun" Brand.



And here are two bottles of black vinegar (sour) which my mum uses..can use either bottle.





Right now, it should look something like that- with ginger and vinegar (both sweet and sour type)



5) Cook hardboiled eggs with the shell still intact



6) Crack a little of the shell before placing them in the pot with vinegar.



7) Stir slightly to soak the eggs

8) Cover the pot and wait for it to boil.

9) After boiling, off the fire and seal the cover tightly with plastic wrap and masking tape and leave it for a month in a cool place untouched.

10) Only throw in the pig trotters before eating. (after giving birth)