Wash the pig's feet, eggs and ginger, cut the feet into four-centimeter-long cubes, and slice the ginger.

Start a pan with peanut oil, put all the sliced ginger into the pan and stir-fry until a little bit browned, put the pig's feet into the pan and then stir-fry on medium heat to dry out the water.

Increase the heat, put all the cooking wine into the pot and quickly cover the lid, after fifteen seconds remove the lid and pour all the sweet vinegar into the pot, then cover with high heat and bring to a boil.

Change to a tile pot, put the eggs and rock sugar in the fire can be boiled for three hours.