1. Put the prepared vinegar together with the prepared ginger into a tawa pot, boil the pot and then remove the lid of the tawa pot (to prevent water from the lid from entering the pot), let it cool naturally and then cover the lid of the tawa pot back, place the tawa pot in a certain corner and let it soak for a month. Make sure the vinegar should cover the contents.

2. A month later, the pot back on the fire boil roll, and then peeled eggs into the boil roll, the same boil roll after the boil roll after the pot to remove the lid (to prevent water into the pot), natural cooling and then cover the lid back to the pot, will be placed in a corner of the pot, and then soak for a month. Make sure the vinegar should cover the content.

3. If you want to eat pig's feet ginger vinegar two days before, put the casserole on fire and boil, then put the made pig's feet into the casserole and boil, test the taste and cool naturally, and then cover the lid of the casserole, make sure that the vinegar should be covered over the content. Two days later you can eat.

Old Guangzhou ginger vinegar pig's feet practice

1. Boiled pig's feet in boiling water, to be fully cooked, fished out and drained

2. All peeled and washed, drained and standby

3. Eggs boiled in water and shelled all the eggs, and then pan fried in oil until the skin is golden brown

4. Ginger dry frying, no oil. Stir fry until golden brown, as follows

5. golden brown

6. Wash the pot, dry the water, inside the vinegar, small fire heating, put sugar, taste test, adjusted to the sweet enough, and then put the pig's feet and ginger, slowly boiled, and finally put the egg on the surface. Boil hot and let it cool, continue to boil the next day, it is estimated that the third day will be able to eat.