First, the preparation process and preservation of ginger with pig feet
Ginger vinegar taken by puerperal women can be made two weeks before the expected date of delivery. First, the ginger is washed with clear water, peeled and cut into thick pieces, and then put in an iron wok (no need to add oil) to dry the water. Stir-fry repeatedly to avoid scorching. When the ginger is dry and the ginger surface turns slightly yellow, then add oil and young salt to saute. Chop pig's feet (if you like meat, you can buy pig's hands) in advance, put them in boiling water, then wash them with clear water, put them in an iron wok, add a proper amount of oil to saute until fragrant, put them in a earthenware pot together with the fried ginger, put them in sweet vinegar to soak the ginger and pig's hands, and open the fire until the vinegar boils, then the original pot can be removed from the fire. After cooling, the lid can be sealed with red paper. If it is not due to labor, boil it again every other week or so.
Second, the best time for pig's foot ginger tonic
If you like jealous eggs, you can first steam them and shell them and put them in ginger vinegar, but you must put them one or two days before eating ginger vinegar. Because the egg is soaked in vinegar too hard, it is difficult to digest, but it is useless. Because you can eat fatty food only after the twelfth day after delivery, it is better to add pig's hands or feet to ginger vinegar after the twelfth day after delivery.