1, ginger scraped good skin, cleaned and patted, cut into appropriate small pieces, put into the wok, with the right amount of peanut oil stir fry dry water and put a small amount of salt.

2, pig's feet hair chopped pieces, placed in boiling water slightly rolled 10 minutes (that is, "flying water") after rinsing with water. Dry. Eggs in the water to cook.

3, the ginger, eggs (such as maternal eggs do not peel the shell, the shell in the acetic acid can increase the calcium after dissolution) into the pot, add sweet vinegar, vinegar to soak through the ginger and eggs. Boil for about one hour with mild fire and then turn off the fire. In the future, boil it with mild fire every few days for 7-10 consecutive days and it will be ready for consumption. Pig's feet can be put in 2-3 days before serving and can be eaten the next day after it is done.

4, vinegar less added, sugar can be added according to personal taste needs. Half sweet vinegar and half sour vinegar, first ginger with a wok to fry dry water, pay attention to do not put oil is dry frying, frying before putting into the vinegar in the pot, every other day before the pig's foot flew through the water into the pot, the next day and then put a little bit of honey into it, so it is very tasty.