Hi cherish, I've copied the details from my sent box!
The vinegar recipe is vey simple: Depending on how much u r cooking. the CL taught me it's for the whole confinement month
3 bottles of "dog brand" twin recipes brand of vinegar -pink label
2 1/2 kg of big pieces of old ginger (was & peel the skin off and pound it for 1-2 times only - juz need a crack on the ginger)
One bowl of ginger (to be pounded and extract the juice only for half a rice bowl level)
two packets of brown sugar (cook slowly till it melts and extract the dirt out thru a net)
The above is the vinegar recipe... Next is the pig's trotters. U'll need to clean up the trotters first the procedure is:
In total u'll need two pot of hot water
1st , Cook a pot of hot water (muz b boiling hot)
load the pig's trotter (whole leg) for about 7-8mins, this is to get rid of watever hair on the pig's trotter
next chop the pig trotters into pieces and throw all into another big pot of hot water again. this time is to eliminate watever smell and those dirty blood out. It's only simmering without the fire ah... thereaft drain the water off from the trotters... and leave it aside.
Now the cooking part.
1. Heat the work, pour about 2 tablespoon of sesame oil, wait for the wok to heat up and put in the a few ginger slices, fry till dark golden brown. This process will be repeating till finish frying all the old ginger.
2. While frying the ginger... Pour all vinegar into the claypot (meant to cook the dish) accompanied with 3 same vinegar bottle of hot water. So its 3 bottle vinegar + 3 bottle of hot water. Bring to boil at slow fire.
3. While the vinegar is boiling... pour in the ginger juice
4. Load all dark brown old ginger pieces into the claypot. Then bring to boil at slow fire.
5. When it's boiling already. Pour in the ginger juice and bring to boil again.
6. Next, it's the coconut sugar but remember to taste it. Does not taste good if its too sweet.
7. Till then bring to boil and cover it.
She suggest to cover it for about 12-14days if it's to be taken during confinement. Otherwise, it'll be too heaty and the benefit of the wait is to purge the wind out from the confinement mother too.
Next is the pig's trotters.
1. Scoop out the vinegar sauce and bring to boil.
2. Load all pig's trotter and simmer till it boils. (U may also put in some eggs if u like)
3. Next, keep in the pot till night and if it's meant for dinner. This is to let the trotters absorb the vinegar and when it's time to serve simmer for about 1hr before serving in low fire.
Wah, can't imagine if any1 still need this receipe... I think need yr help to forward it to them if they are interested. The above receipe is base on Cantonese style.
Cheers!