1. Boil raw egg water for 8 minutes;
2. Immediately immerse in cold water and wait for a moment after lifting;
3. Carefully peel off the eggshell after the egg cools down;
4. Peel the ginger, wash it, cut into thick slices, pat it gently to make the pine fiber taste better, and then dry the water;
5. Add a small amount of oil into the pot, put in ginger slices, stir fry with small heat;
6. Stir fry until the ginger is slightly dried, and put it out for use;
7. Depilate and wash pig's feet, put them into a boiling pot and blanch them;
8. Take out the Pigfoot after discoloration, wash away the froth and drain the excess water;
9. Put sugar in the pot, add sweet vinegar, then black rice vinegar, and add the peeled eggs after the pot is opened;
10. Pour in the dried ginger and boil it again;
11. Put in pig's feet at last, turn to medium or small fire after boiling;
12. Cook until the pigskin is soft (about 1.5 hours).