Ingredients: 300g small turmeric, 750g pig trotters (probably a ratio of 1:2.5), 50-80g rock sugar, half a bottle of Tianding sweet vinegar, half a bottle of glutinous rice sweet vinegar

practice:

1. Slice the turmeric into small slices. Do not add oil to the pot. Stir-fry until the ginger smell becomes obvious. Pour in the rock sugar and stir-fry until melted.

2. Clean the pig's trotters and blanch them in cold water and ginger wine. Remove them and drain them. Stir-fry them without oil in the pan until they are slightly golden. Remove them and set aside.

3. Pour the ginger syrup into the casserole one by one, then add the stir-fried pig's trotters, pour a bottle of Tianding vinegar and half a bottle of glutinous rice sweet vinegar, almost covering the pig's trotters.

4. Cover and cook over medium heat for about 30 minutes, then add the peeled eggs, turn to medium to low heat and cook for 10 minutes, then remove from the pot.