1. Chop pork hands, peel ginger and garlic and pat them flat.

2. Add water that hasn't touched the pig's hand to the pot, and add ginger, garlic, a tablespoon of cooking wine and half salt. After the fire boils, turn to low heat and cook for 40 minutes.

3. Take the pig's hand out of the supercooled river, completely cool it, put it into the prepared iced sweet and sour water, add chopped red pepper, garlic and shredded ginger, seal it and put it in the refrigerator for more than 6 hours (overnight is better).