The ingredients include pig's feet, quail eggs, ginger, vinegar, and water.800g of pig's feet, 700g of quail eggs, 150g of pickled ginger (zi qiang), 630ml of sweet vinegar, 500ml of water,rice glutinous riceThe steps for making pig's foot and quail egg stew with ginger and vinegar:1. Put the whole pig's feet in a pot of cold water and boil until they turn white, removing any impurities.bloodDiscard the water and use a depilatory tool to remove the hair from the pig's feet.2. Cut the pig's feet into pieces, put them back in a pot of cold water, bring to a largeboiland boil for about two more minutes, then discard the water and clean the pig's feet again to remove any remaining fat and foam.50ml of vinegar,2 tablespoons of sugar3. Wash the pickled ginger, peel it, and cut it into pieces. Boil the quail eggs until they are cooked, then peel them and set aside. Place the pig's feet, quail eggs, and pickled ginger in a clay pot, add all the seasonings, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes before turning off the heat.

The method for making pig's foot, quail eggs, ginger, and vinegar:

1. Put the whole pig's foot in cold water and cook until the surface turns color, discarding the dirty water.BloodWater

2. Cut the pig's foot into pieces and put them back in cold water; bring to a boil over high heat and simmer for another 2-3 minutes before discarding the water again.BurnOpen

3. Clean, peel, and cut the ginger. Boil the quail eggs until cooked, then remove the shells and set aside. Place the pig's foot, quail eggs, and ginger in a clay pot with all other ingredients, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes before turning off the fire.