1. Clean the ginger to keep the ginger skin (the ginger skin is very useful, and some people scrape it off and use it to wash your hair in boiling water to remove the wind)
2. Slap the ginger flat with a knife for easy flavor
3. Boil the ginger in cold water. The reason for flying water is to let the ginger release some spiciness. I can't accept it because it is too spicy. Those who love spicy can skip this step.
4. Eggs in a pot under cold water, cooked on a slow fire (must be on a slow fire, high fire will easily cause the eggs to burst)
5. Let the pigs' hands fly in the water to get rid of greasy
6. Put the shelled eggs in the pot with other ingredients
7. Pour 2 sticks of sweet vinegar, just overwhelm the surface of the ingredients
8. Slowly boil for one hour after boiling, the fragrance overflows the house. Have a bowl of ginger vinegar, satisfy!
Tips:The pig's knuckles have big bones. I chose half-fat pork knuckles, which are more delicious. Because vinegar is sour, choose a casserole. You don’t need to put too many eggs, because they will become harder as you cook them, so just put a few eggs and put them after you eat them.
