猪脚醋 Pig Trotter in Vinegar

主要食材

猪脚/软骨 一只 （烫热水去血水，猪毛处理干净）

A

姜 多多益善（我喜欢姜带来的刺激感~去皮拍扁）

干辣椒 5-7条 （去籽）

大蒜 2头 （留蒜衣）

B

陈醋/黑醋 400ml-500ml

酱油 3~5汤匙

椰糖 适量

水 一杯

做法

热油锅 A全部下完爆香

姜边缘微焦时下猪脚块炒熟

而后先酌量下B，拌匀后再调味*

最后确保B完全没过全部食材，小火慢滚（或丢进气压煲）直至入味即可

*调味法：

喜欢酸加醋

喜欢甜加椰糖

太酸加椰糖

觉得够酸够甜了但还欠一点什么的加酱油

味道太重加水

以此类推

味道只用B来调

绝对好吃超级入味

Main ingredient: 
Pig Throttle or soft bone (blanch with hot water to remove blood, remove pig hair)
A:
A lot of Ginger (the more the merrier, remove skin and crush）
Dry Chili (5-7 pieces, remove seed)
Whole Garlic (2 head, retain garlic skin)
B:
Black vinegar (400-500ML)

Soy Sauce (3-5 soup spoon)
Gula Melaka/Sugar (proper amount)
water (around 1 cup)

Steps:
Heat up the pot, add some oil, add in A

Add in pork when the ginger edge is burnt a little, saute until the meat is cooked
Add most of the B first, stir well and make final taste adjustment to your liking*
Finally, make sure B cover all ingredients, simmer with small fire until done (or throw into pressure cooker)

*Adjustment for the taste:add vinegar, if you prefer the dish to be more sour
add sugar, if you prefer the dish to be sweeter
add sugar, if it is too sour
add soy sauce, if it is already sweet and sour enough but still lacking something
add water, for lighter taste
And so on, only adjusting B for the taste

Any doubt? Ask away!