1. Add water, ginger slices, and cooking wine to a pot and bring to a boil. Pour the pig's feet in blanching water (about 3 minutes) and remove and rinse. The eggs are cooked and peeled for later use.
2. Pour the blanched pig's feet into a casserole, add a lot of ginger slices, pour into a bottle of diced sweet vinegar (1/2 pig's feet match the amount of a bottle of diced sweet vinegar, no need to add water), turn to a low heat and slow cook About forty minutes.
3. Pour in the eggs, add salt and brown sugar to taste.
4. Cook on low heat for 20 minutes.
5. Cook it overnight and heat it up the next day to taste better. The leftover sweet vinegar can be used repeatedly.
Tips:Ginger does not need to be peeled, the amount of brown sugar depends on personal taste, salt can be added or not
