The practice of black vinegar ginger

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, scoop up cold water, and absorb the water with a cloth.

4. Add 1 vinegar to ginger vinegar, roll well, add pig's hand, simmer for half an hour, leave the fire and let cool.

5. Put the prepared vinegar and the prepared ginger into the casserole, open the lid of the casserole after the pot is boiled (to prevent the water on the lid from entering the pot), cool naturally, then cover it, and soak the casserole in a corner for one month. Make sure the vinegar can cover the contents.

6. After one month, rekindle the earthen pot to boil, and then put the peeled eggs into the pot to boil. After the same boiling, remove the cover of the earthen pot (to prevent water from entering the pot), cool naturally, then cover it, and put the earthen pot in a corner for another month. Make sure the vinegar can cover the contents.

7. Two days before you want to eat black vinegar ginger, put the casserole on the fire and boil it, then put the prepared trotters in the pot and taste it (if the vinegar is too sour, add some brown sugar or Haitian vinegar, if it is too sweet, add some mash vinegar). After natural cooling, cover the casserole again to ensure that the vinegar covers the contents.