Steps:
1 Wash and slice ginger, peel the old one and keep the tender one.
2 the sliced ginger is soaked in water for about ten minutes, and then the eggs are washed!
3 add ginger and water to the eggs and start to cook until the pot rolls and continues to cook for more than ten minutes! This step is to make ginger spicy and easy to eat.
4 Take out the eggs, don't pour out the water, soak your feet with some hot water at night, or wash your hair for girls. It's super good to warm up with the wind!
5 pour ginger into the pot, do not put oil, stir-fry until dry, this step is to keep ginger refreshing!
6 Stir-dried ginger is poured into the casserole and two bottles of sweet vinegar are poured.
7 Pour in half a bottle of aged vinegar, and then boil it.
8 pour the eggs into the pot and cook together for one or two hours.
9 Blanch the pig's feet, once in cold water, then remove the excess hair, then cut into pieces, blanch again, and then in cold water!
10 Boil ginger and eggs for more than an hour, add pig's feet, and continue to cook for about 40 minutes before eating! Add brown sugar that suits your taste and you can eat it! When the pig's trotters are cooked, they can be fished out, and ginger and eggs can continue to be cooked! This kind of separately preserved ginger eggs can be kept for one year without deterioration, and the pig's feet will not become soft and soft because they are cooked for too long!