Exercise:
1. Wash and peel the ginger first (the ginger peel can be left to dry, and can be used to boil water to wipe the body when confinement). If peeled and rinsed, wait until the ginger is dry before slicing. Slice and fry in a frying pan for a while. Add a little salt when frying (salt can make ginger dry faster). Turn off the fire and put it in a breathable basket. Some people are still basking in the sun for a day or two.
2. Cut the pig's trotters into large pieces, not too small, because vinegar is easy to soften, then boil a pot of boiling water and put it down, without pouring it out with cold water, and set aside.
3. Cook the eggs together with the eggshells and set aside. 4. Put the sweet vinegar in the casserole (because the vinegar is sour, the pot is constantly filled with materials, and it has been used for several months, and it is even worse to cook with metal materials). After boiling, put down a piece of sugar. Because the original vinegar is a little sweeter than the usual mature vinegar, how much sugar is put is because of personal preference. When it boils again, put down the ginger After adding ginger slices, you can add trotters and eggs after boiling for half an hour. After all the ingredients are put away and boiled, turn down the heat and cook slowly. After an hour, the trotters and eggs can be eaten. Ginger is still spicy, but some people's taste is not so spicy and more delicious. One pot is definitely not enough. Remember to boil it aside every time you don't eat it. Every time you add ingredients, you should put them in the pot like the first time.
Ginger and vinegar are put into a saucepan, and the ratio of ginger and vinegar is about 1:3. Boil vinegar on medium heat, turn to low heat and put it on clean cut pig's trotters for 2-3 hours. When the trotters become soft, collect the juice.
If you still want to eat ginger vinegar eggs, you can wash the eggs and cook them with the shell and meat. Before you start collecting juice, break the shell and cook it like a tea egg for a while. Then, put it in the refrigerator with the remaining soup for one night before eating.
The soup left after boiling pig's trotters and collecting juice is so thick that it immediately turns into aspic when it is put in the refrigerator. The result can only be taken out and boiled with twice as much water before it can be used to soak eggs.