Pig-foot ginger

1

Handle the pig hoof. Scratch off the grubs, clean up the pieces, fly the water and get the fuzzy

2

Handle the ginger. Ginger washes the skin, cuts the thick slices or pines, boils the spicy in the pot and then makes the flush, doesn't boil the water in the pot

3

Prepare the eggs. Eggs are cooked and skind, and it tastes good to have the word "m"

4

Porky-footed ginger. Ginger, pig hoof and eggs together, pouring a bottle of sweet sauerkraut into it without water, making a small fire so slow that the pig hoof is soft

1. Eggs can be substituted with quail eggs; you can also add black beans, softened in a pressure cooker, to the stew for a nutritional boost. 2. Half a pig trotter, 5 eggs (or 20 quail eggs), and about half a pound of ginger require exactly one bottle of sweet vinegar. 3. It is best to stir the contents once during the stewing process. Note: Place the ginger and pig trotters at the bottom, and the eggs on top. 4. Choose young ginger for a fresher taste, as old ginger tends to be fibrous. Blanch and stir-fry the ginger before stewing to make it crisp and non-spicy. Additionally, do not discard the water used to blanch the ginger; save it to wash your hair or warm it up for a foot soak at night.