Day 1

1. wash and pat dry ginger. It must be fully air dried approximate 2 hours.
2. tenderize and bruise the ginger. Also slice a few pieces of ginger
3. Over medium heat, stir fry the ginger for 6 mins. Add 1 tsp oil, 1/3 tps salt, con’t to stir fry until ginger is fully dry. Otherwise wet ginger will promote bacteria and mold.
4. In a large pot (preferably clay pot), pour 4 bottles of 600 grams each of sweetened vinegar, 200 ml black vinegar, 4 tbsp Dark Brown Sugar
5. Boil at high heat. When bubbling, add in previously stir fried ginger.
6. Once boiling, Reduce heat to low and cook for 2 hours.
7. Turn off the heat and leave overnight.

Day 2

1. Clean, wash and pat dry pig trotters. Cube
2. Boil a hot pot of water, add a few slices of ginger, 4 tsp of shaoxing wine and pig trotters.
3. Cover the lid and bring to boil.
4. When it is boiling, turn to medium heat and cook for 30 mins.
5. Once cooked, remove from water, and pat dry.
6. Add to Day 1 cooked ginger and black vinegar pot.
7. Boil at high heat. Reduce heat to low and cook for 2 hours.
8. Turn off the heat and leave overnight.

Day 3

1. Boil hard boil eggs for 15 mins.
2. Add salt to the boiling pot. Salt helps to keep egg whites inside the shell even if the shell is cracked.
3. Shock in cold water and remove the shell.
4. Add the hard boil eggs to the Day 2 pig trotter with black vinegar and ginger pot.
5. Boil at high heat. Reduce heat to low and cook for 1 hour.
6. NOTE: To preserve this pot, bring to boil at high heat at least 3 times a week. Until consumed.
7. I typically like to keep it in the fridge and reheat when I feel like eating some.
8. Optional. Add red dates to your Pig Trotter with Black Vinegar and Ginger stew. Remember to remove seeds from the red dates.