Half a catty of trotters needs 75 grams of sweet vinegar, and according to the proportion, 3 jins of trotters need 450 grams of sweet vinegar. When marinating, put the sweet vinegar in the casserole (because the vinegar is sour, the pot is constantly filled with materials, which has been used for several months, and it is even worse to cook with metal materials). After boiling, put down a piece of sugar. Because the original vinegar is a little sweeter than the usual mature vinegar, how much sugar is put is because of personal preference.

The following is an introduction to the practice of ginger vinegar trotters:

Wash and peel ginger first (ginger peel can be left to dry, and can be used to boil water to wipe the body when confinement after childbirth). If peeled and rinsed, wait until the ginger is dry before slicing. Slice it and put it in a frying pan and stir it constantly. Add a little salt when frying (adding salt can make ginger dry faster). Turn off the fire and put it in a breathable basket for use.

Cut the pig's trotters into large pieces, not too small, because vinegar is easy to soften, then boil a pot of boiling water and let it fly, without pouring it out with cold water.

Cook the eggs together with the eggshells and set them aside. Put the sweet vinegar in the casserole (because the vinegar is sour, the pot is constantly filled with ingredients, and it has been used for several months, and it is even worse to cook with metal materials). After boiling, put down a piece of sugar. Because the original vinegar is a little sweeter than the usual mature vinegar, how much sugar is put is because of personal preference.

Refer to Baidu Encyclopedia-Ginger Vinegar Pig's Foot for the above information.