A few drops of white wine, 1000g butyl sweet vinegar, 4 pieces of dried tangerine peel, 4 pieces of brown sugar and 2 pieces.

1. Cook the eggs in a discharge pressure cooker for 5 minutes until cooked.

2. Scrape the pigskin and wash all the pig's feet (please ask the master to burn the skin and cut it into pieces when buying).

3. Pour half a pot of water into the pot, pig's trotters, appropriate amount of white wine, blanch the blood, remove and wash with cold water; Blanch the water again, then cold water.

4. Heat the pot, add the pig's feet, stir-fry the pig's feet in the dry pot until the pig's feet are very dry.

5. Peel and cut ginger (peeled old ginger and peeled tender ginger).

6. Put the ginger slices into the boiling water pot and cook for 5 minutes.

7. Pour ginger and washed tangerine peel into the pot, stir fry until dry (this will keep ginger fresh, not soft and not rotten for a long time! )

8. Take out the boiled eggs, cool them and peel off the shells.

9. Pour the sweet vinegar into the casserole, bring it to a boil, and add the fried ginger slices.

10. Add trotters.

1 1. Add eggs and brown sugar.

12. Cover, turn the heat down for 50 minutes, turn off the heat and stew for 10 minutes (you can eat it the next day).