花胶猪脚姜醋蛋Orchid Black Vinegar Pig’s Trotter and Fish Maw

【材料】
猪手1只（斩件）、花胶1片、鸡蛋5粒（煮熟去壳)、文冬姜450克（刮皮拍扁）、麻油1汤匙、清水800毫升

【醋料】
兰花牌添丁乌醋1支、清水1支、黄糖400克

【做法】
1.将花胶放进沸水里浸泡20分钟，取出用冷水泡过夜。隔天取出切成块。（图1）
2.猪手放入沸水中川烫好洗净抹干备用。（图2）
3.将姜放入瓦煲中以麻油炒香。（图3）
4.加入兰花牌添丁乌醋及清水煮至滚，加入黄糖转小火继续煲45分钟。（图4-5）
5.加入猪手、鸡蛋及花胶煲至猪手软身即可。（图6）

【Ingredients】
1 pig’s trotter(cut into pieces), 1 fish maw, 5 eggs (cooked, remove egg-shell), 450g Bentong ginger (remove skin and smashed), 1 tbsp sesame oil, 800ml water

【Sauce Ingredients】
1 bottle Orchid Brand Natural Black Vinegar, 1 bottle water, 400g brown sugar

【Method】
1.Blanch the fish maw in boiling water for 20 minutes, remove and soak in cold water overnight, cut into pieces. (pic 1)
2.Wash pig’s trotter and blanch in hot water, rinse and set aside. (pic 2)
3.Saute smashed ginger with 1 tbsp sesame oil till fragrant. (pic 3)4.Pour in Orchid Brand Natural Black Vinegar and water, bring to the boil. Add in brown sugar and turn low heat continue simmer for 45 min-utes. (pic 4-5)
5.Add in pig’s trotter, eggs and fish maw, cook till meat tender , done. (pic 6)