Ingredients: Tian Ding sweet vinegar, big meat ginger, eggs, pig's feet, the amount depends on personal appetite preferences, if you like to eat, put more. Pot one with a big belly. Raw material preparation: 1, vinegar: Haitian or fermented soybeans should be selected, and the quality is good and guaranteed. Haitian is a little sweet, and fermented soybean is a little sour. It is recommended to use both, so that it is neither sour nor too sweet. Be sure to use Tian Ding sweet vinegar. 2. Ginger: It is best to use meat ginger. If you are not afraid of spicy food, choose older ginger. Peel, wash, cut into thick slices, pat lightly with the back of a knife to loosen the fiber to make it more tasty, and then dry the water. Put a small amount of oil in the wok, add ginger, add a small amount of salt, fry until dry, add a small amount of salt, and fry until dry. And then take it out. 3, eggs: raw eggs in cold water, cooked until nine mature, removed and shelled. 4, pig's feet: hair removal, dicing, flying water, and then washed and dried. Fire on the wok, this time don't put oil, put the pig's feet, add salt and stir-fry a little, remove the oil and serve. Manufacturing steps; 1, put the prepared vinegar together with the prepared ginger into the earthen pot, open the lid of the earthen pot after the pot is boiled (to prevent the water on the lid from entering the pot), naturally cool it, then cover it again, and put the earthen pot in a corner and soak it for one month. Make sure the vinegar covers the content. 2. After one month, fire the earthen pot again and bring it to the boil, then put the peeled eggs into the boil. After the same boil, open the lid of the earthen pot (to prevent water from entering the pot), naturally cool it, then cover it again, put the earthen pot in a corner and soak it for another month. Make sure the vinegar covers the content. 3. Two days before you want to eat ginger vinegar from pig's feet, put the earthenware pot on fire and boil it, then put the prepared pig's feet in the pot and taste it (if the vinegar is too sour, add some brown sugar or Haitian vinegar, and if it is too sweet, add some fermented glutinous rice vinegar). After natural cooling, cover the earthenware pot again to ensure that the vinegar will cover the contents. You can eat it in two days ~ ~ ~ The content is delicious, and the juice can be used for rice or noodles ~ ~ Note: 1, the longer the brewing time, the better the taste of eggs and ginger. If you don't feel enough after eating it, you can recycle the feed. Anyway, just add the pig's feet two days before eating. 2. If you accidentally get water in the earthenware pot and mold grows, carefully dispose of the mold with a spoon, then boil it again and cool it for storage. 3. If there is a layer of oil on the vinegar because there is too much oil on the pig's feet, you can beat out the oil and eat it! !