中國古饌文化之明朝廣東豬腳薑

Chinese Ancient food Culture--Guangdong sour pig’s knuckles in Ming dynasty

 

    豬腳薑是中國粵菜中的一道名菜，創於中國明朝時期。豬腳薑由猪脚、薑、雞蛋組成，對女人可以補血補鈣，去除濕氣、寒氣，養顏美膚，開胃可口，所以中國很多女人生完小孩就吃這個，能補充營養。

    在中國明朝時，有一婦人生產小孩，她的丈夫是賣豬肉的，婦人喜歡吃猪脚，於是她的丈夫每天把賣剩的猪脚做給她吃。但猪脚太多，吃不完，她丈夫想到一個方法，用醋把猪脚浸泡在大缸裏保存，這樣可以長時間保存，每次熬制一點給婦人，婦人覺得泡了醋的猪脚很開胃，又好吃，很喜歡吃，生完小孩後身體也越來越好了，於是豬腳薑就一直流傳至今，生完小孩的婦人都喜歡吃。

    豬腳薑用甜醋、糖製作，不能加水。先把猪脚清理乾淨，與薑的水分炒幹，一起在砂鍋（中國一種古老的手工鍋具）煲制，再加入雞蛋，做好後就十分美味了。

Sour Pig’s Knuckles is a famous Guangdong cuisine, crEated in Chinese Ming dynasty, made of pig’s knuckles, ginger and eggs. For women, it can make up the calcium the blood tonic, eliminate eczema and cold, and make themselves more beautiful with good taste for appetizing. Therefore, many Chinese women choose this for post-natal nutrition.

In the Chinses Qing dynasty, a woman whose husband sells pork will give birth to a child, loving to eat pig’s knuckles so her husband cooked the leftover pig's feet for her every day. However, there are too much knuckles for her. Her husband then thought of a way to store them for a long time by soaking knuckles in a large jar with vinegar. Every time he took out a little to cook for his wife, and she also loved the appetizing and delicious vinegar-infused ones.  her body became better and better. Therefore, the Sour Pig’s Knuckles has been handed down till now, and the post-natal woman all likes to eat this.

It is made with sweet vinegar and sugar without water. First, people should clean the pig’s knuckles and fry them with ginger water. Then, they cook them in a casserole (an Chinese ancient handmade utensil) and add eggs into it, done with good taste.