Cook through the salted egg and remove the shell. Soak the wood ear mushrooms until soft. Blanch for 5 minutes. Drain well.
Shave the pork knuckle. Put into boiling water and blanch for 20 minutes. Drain well and set aside.
Add salted egg and wood ear mushroom into the vinegar. Bring to boil and turn off the heat immediately. Poach the salted eggs for about 3 hours until colored. Warm it up again before serving.
Tips:
It tastes more delicious when cook in a clay pot.
Yam and Mushroom Rice with Sesame Oil
Wagyu Beef Fried Rice