![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7gNYenCbV1WxQyv78O03zwSdAyKcUOxQkqhwCwdswZrm5AS76pX_4zJrnTNT-StUcfY-QZ_njXddz8PuTLZNvev0DvsG_7VmuVUKNtqKgF-HyOTZ2trVMnYVfO0f0EP2l3sRtQyYhHM/s1600/1.jpg)
豬腳姜又稱為薑醋、添丁甜醋,廣東的傳統風味名菜。在舊時的廣州,哪家散發著濃香的薑醋味,那家肯定就是新添「丁」了!因為只有在嬰兒出生時,才能吃到豬腳薑!在廣東,家有產婦的話,一般都會在分娩前一個月把豬腳薑準備好。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcElohrGlTVJ04LKCXhzoUFbXUP0Nfxf9cX2LMYagJxHUrHYuugcsmwRms2_Pqw4ZbgmNJHK9wsUZVI9rVYhRm3GQVa25fPLFaFB8HlVJN_CZV_9wMnlU97NsuRc8iNhC3ElhyXeuFsM/s1600/02.jpg)
豬腳薑不僅是給坐月子的媽媽補身子,也是請上門探訪的親朋好友「吃薑醋」!說一句「好酸」(孫)圖吉利!它適合所有人食用,特別是手寒腳冷的妹子!到了現在,豬腳薑不再是bb出生時,才能有得吃,它已成為廣州街頭必不可少的美食,它不再是產婦的專屬,但男女老少都喜愛!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRncZ1S7nKzzPMjShyphenhyphenwDHmpBOzRv7aD9-3p49qKyRafxxrnbbrQMG_lkBcjuAS8KPymmuN0_oJfveVa3L4qGP8J7wuGKKuyEYeBAf89W-RPduWZMAcz8ba-ASJplsImJOI9H7Ik4am-88/s1600/03.jpg)
廣東豬腳姜的做法其實總的不變,很多人也逐漸的根據自己的喜好進行了改變,但是這並不影響,豬腳薑千百年來的製作大的程式,它的做法在廣東一帶也廣為流傳,下面小編來給您詳細的介紹一下廣東豬腳薑的做法吧!
主料:豬手1隻、雞蛋8個、甜醋1.2L、老薑7兩
步驟:
1.準備材料,豬手一隻,斬件,生薑洗淨去皮
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWDfG7xLCgwSbjIvQyDQJE1WCpjjMYIa_nV4U21DqPUolRYAF-FJZ94gEPK02c0TqFKlUx-dX3f59_YDB7m8Xu1ruGGu0mh6H1FTI7uvhsOleGExXzhQV_cbvEYPf0Ny3VapATLAGUfM/s1600/1.jpg)
2.洗淨去皮的生薑切片,用鍋炒幹水分,準備一個瓦煲,放入薑片,倒入一瓶甜醋,浸過薑片
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqW9EJjZLOx4CXV5wtCq6a_eMAmY_c3mqPGzcqaoVm8JgDWxqRmn4E52ScWhhVCx6RKGqOABOdq-d2O6mDk4cJiuDh8GssoRqaviVIm74s2sghNQoWnkabPhc93j7P7vDRZE9CaOnRlJo/s1600/04.jpg)
3.大火煮開,接著慢火煮一個小時
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGe2ogrJ_lNWbo_4aryGVG4q3-RDlZKW1kVjKnI0fs8ju7ojySWfz_3EkgIip1wOgygYL7Se-rv8myl9bT5I3smpu1nnFI-xR8yaxiUIPY6YY69klWhtngHlvbU6ejp8riZkZf_rNRsMs/s1600/05.jpg)
4.雞蛋冷水下鍋煮
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlEWNH2LlfeiYYYRq774aoQiqSySzguoH1hQV_XCOYhyphenhyphenHb2S-0_UT2yC-PRPr0ybqjGSZISvQdTAzTY9cOLGdCxt9Ge3QIbApsceK-yGLhtAzL-Cifl9p-XZJ2iaHKV4wwXkoJazrQiY/s1600/06.jpg)
5.煮熟的雞蛋放入冰水中,這樣雞蛋剝的光滑
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQb9FlQyVzp-eyaADYdycj9bWcucW1ZWR9dhMgBgArszbvW6nM4o7IqdSH6gQw-xIZDLAwEKi5cFQKJBJjCm-5tDr52rYYMrZ3CE8kJmKo-QDqxlJAJ9qfbhVJvuV_Zk7rCvthI8EujPM/s1600/07.jpg)
6.洗淨的豬手下滾水煮
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BggNpxtBU6nm3tFKx22hPFs5nmnbeHYgaxfFB6KWuGe_CqTtxOR8UzHBUI4IHy2BWm5OH2GKcsu-isOqLznK6ydv62KCDyE2Vyr_XLEHb5mx080dur-qiHHYZ8-GQ3r7e6gAhS9NM7o/s1600/08.jpg)
7.撈起豬手放入冰水中,用流動的清水洗去浮沫,晾乾備用
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyo9RA0nKQAG53MoDKfGimuepP5M7134pASnP92_-NpWEdQwplwXoudi9wh5SFbu7MQQrZw0BN6q2SzCHl8QrghYnvUffemi4QOAyEzuVm4O93pY9VbV1E73C_sLFDlgQZAr9anscKePA/s1600/09.jpg)
8.剛剛剝好的雞蛋放入煲中煮10分鐘,撈起備用
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NsqptpoUks786a0oFgzJ6R659oPWgbn3lTfERy1xvW9StkTtUYc3V-nSp640tjX-LQEDy8ZUlLGDj_65uC3zbl3t27SQobu6kQj-fRmxZvMQMwNYJt0jchiokyko0_V2Aa_iPrFPOl8/s1600/10.jpg)
9.晾乾的豬手放入煲中,倒入一瓶醋,同樣是醋蓋過豬手,慢火煲30分鐘
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCRmHMiFG3yp471yqomexMLJ-Gz2g1Eod18kLmsFrmicxbPt0Jjhs5AJFTnyA6WJhBFWQ2t6qb57CchjpVI_PIATDgYTAm-y3yuBcgr2pM6-LMsKBT62i9_uDnm36k9JxZX_mGQAQvy4/s1600/11.jpg)
10.豬手煲了30分鐘後放入剛撈起的雞蛋,一同慢火煲1小時
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQn8xxSGRhkYFJRY6cNgwVKeeBgA8r4OV5DGQ_YWTZFAxQ9a0QvYEu6gQ-m61LLHz6w45gNZGtjcV2yKa8FezQAzXIu8X1ST82vm0rJ9BCxzo72zHkH5SmVE6Zvwz8h_MnJJStv0VgdY/s1600/12.jpg)
11.豬腳薑煮好啦,最好是隔一天再吃,這樣入味,如果忍不住的話就隔一頓吧,越放越入味,都沒有豬手的油膩,雞蛋從裡到外都是香香的哦,薑也不辣了
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhh3QgCAy5_NqZ4RMxx-XlTEXo2qZdv0f_LF0IMOcsxF9NwRhxq5kkG_4Va2xTemmBsfQpd22LmspfiQViFKpDf-uUUyPHeSowFxDgyoFjoyq0um1OdPRnmPFPjFh1acOKw3kAkSBMpd8/s1600/13.jpg)
小貼士:
醋裡面不要有水哦,這樣能保存久點,一定要用瓦煲,不要用電鍋或鐵鍋,因為是醋,長時間了會跟鐵發生反應的,基本全程都是慢火,最少要煮1.5個小時,這樣才能入味,煮好後不用放冰箱都可以,慢慢吃,很適合全家老小吃的滋補食品哦,簡單美味。
马上点这分享