1. Boil the sweet vinegar with low heat.

2. Peel ginger, wash it, suck it dry, pat it loose, put it in a white pot and stir-fry it with young salt for a while, then simmer it in sweet vinegar 1 hour.

3. Wash the pig's hands, put them in boiling water for a few minutes to remove the fishy smell, hold cold water, and absorb the water with a cloth.

4. Add 1 vinegar to ginger vinegar, add pig's hands and eggs after rolling, simmer for half an hour on low heat, and let cool from the fire.

5. Put the vinegar and ginger together in the casserole, open the lid of the casserole after the pot is boiled, cover it after natural cooling, and soak the casserole in a corner for one month.