1, the prepared vinegar along with the prepared ginger together into the wok, boil rolled after uncovering the lid of the wok (in order to prevent the water on the lid into the pot), natural cooling and then cover back to the lid of the wok, the wok will be placed in a corner, soak for a month. Make sure the vinegar should cover the contents.

2, a month later, the pot back on the fire boil roll, and then peeled eggs into the boil roll, the same boil roll after the boil roll after the pot lid (to prevent water into the pot), natural cooling and then cover the pot lid, put the pot in a corner, and then soak for a month. Make sure the vinegar should cover the content.

3, two days before you want to eat pig's feet ginger vinegar, put the wok on the fire again and boil, then put the finished pig's feet into the wok and boil to test the taste (if the vinegar is too acidic, then add some brown sugar or Haitian vinegar, if it's too sweet, then add some black beans Meisai vinegar). Let it cool naturally and then put the lid back on the pot, making sure the vinegar covers the contents. After two days, you can serve it~~~The content is delicious, and the juice can be used for rice or noodles.