1. Wash pig's feet, cut into pieces, and drain after flying water.

2. Peel and wash ginger and cut into thick slices.

3. Shell the eggs after they are cooked.

Don't put oil in the pot, dry the water first, then stir-fry the pig's trotters, and then put them away for later use. Continue to add ginger slices and stir-fry the water repeatedly over low heat.

5. Wash another casserole, dry the water with low fire, put the ginger slices into the pot, and pour in sweet vinegar to boil. At this time, you can taste it. If it is too sweet, you can add a small amount of black bean sweet vinegar, if it is too sour, you can add a small amount of yellow sugar and cook for half an hour on low heat. After the ginger vinegar is cooked, put the pig's hands and eggs into the pot and simmer 1 hour.