Materials required:

Big crock, you must buy a big D, because you can have a row to eat or give it away.

Zhimeizhai is still Haitian sweet and sour, without white vinegar.

Ginger with big meat, choose the big one. Mom says Jiang Ye can do it.

Pig hands, pig feet, pig bones, lean meat, pig intestines, etc. You can add everything, a little more sweet and sour, and a big casserole is enough.

Eggs can be added slowly, and it is best to shell them. Although some people say that shells can supplement calcium, my mother says that ginger vinegar with shells will be astringent and not delicious.

Since this pot of ginger vinegar can be eaten for at least one month, sweet vinegar and various materials can be added to the pot one after another.

Mom's practice:

First, you must use clay pots and never use metal utensils. First put three Jin of sweet vinegar in the casserole, then get angry, roll, and slowly adjust the fire. No water can be added in this process.

Second, buy sweet and sour Zhimeizhai (at least two or three kilograms, if it is not enough, you can continue to add it later, and it is best to add more D, because my mother will share with others the BB and blessings for you in the future)

After the sweet vinegar is boiled, simmer it. The amount of sugar is reserved. My mother said that everyone must use a piece of sugar. My family cooks ginger vinegar in a small pot with half a piece of sugar. Cooking ginger vinegar in a large pot may require adding a piece of sugar. You should try it then. Be patient, cook slowly and use a piece of sugar. Other sugars are not effective.

Third, go to the market to buy big meat ginger, at least buy a catty. If you are not afraid of spicy food, you can choose old D. If you don't peel it, you can effectively remove the wind. In the past, some people didn't go to the ginger skin in ginger vinegar. Ginger vinegar can help pregnant women to get rid of the wind, but my mother suggested that you go to the ginger skin!

After peeling and washing ginger, be sure to absorb water, cut it into large pieces, pat it loose with the back of a knife, and then dry it, remember! In fact, Jiang Ye can be sliced and cooked with sweet vinegar, which will be more delicious.

Then stir-fry the excess water with a small fire in a white pot, and add a little salt to stir-fry for a while. After drying, you can put ginger in a casserole cooked with sweet vinegar, add a little salt and a proper amount of sugar, and cook for at least one hour. Turn off the heat after rolling and cook slowly. Sweet vinegar must cover ginger, don't worry about too much sweet vinegar, because you need to add pig hands later. Try the seasoning. If it's too sweet, add sweet vinegar. If it's too sour, add a piece of sugar. It should be more delicious.

As for the amount of sliced sugar, my mother suggests you add it slowly, because the more ginger vinegar is cooked, the better it tastes. It is appropriate to add sliced sugar several times, not too much, but ginger vinegar should be cooked several times, then rolled overnight and rolled again the next day. After many times, the taste of ginger vinegar will get better.

At least simmer in the pot a few times, D ginger will taste, and ginger vinegar will taste good. After a night, it's easy to taste the pig's hand. In fact, you can add pig hands when adding ginger slices, but according to your mother's experience, such pig hands are easy to get oil and make ginger vinegar too greasy.

Fourth, buy fresh pork feet, pork hands, pork bones, pork intestines and lean meat, and see how much ginger vinegar you have cooked, but ginger vinegar must cover these ingredients such as pork hands, so that it is easy to taste.

It is best not to buy materials stored in snow. Fresh d is better for pregnant women. After cleaning the pig's hands, cut them into small pieces, put them in a pot with boiling water for a few minutes, remove the fishy smell, scoop up the supercooled river and suck up the water.

Wait until the ginger vinegar is cooked all night, and then add the pig's hand, the effect will be better. In fact, you can add pig bones and pig intestines to make it more delicious, but you must choose flying water.

Fifth, eggs should be cooked and shelled for later use. When they are cooked, you can put in the boiled eggs. Mom has a few tips: open the lid of the cooked ginger vinegar to prevent moisture from mixing, and then cover it when the pot of ginger vinegar is frozen, remember! This is very critical. Ginger vinegar will be more delicious, and the materials can be continuously enriched. Add ginger vinegar.

In addition, you can eat it when it is cooked, but it is not the best. You have to wait in a cool place for a while. Be sure to cover the vinegar and cover it with ginger and pig's hands for about three days. It will be more fragrant and delicious.

But when you eat ginger vinegar, you should cook it again, which is more delicious.