Roast ginger in a cast iron wok once rinse and skin them off to dry them up.

In a large clay pot, mix 2 bottles of vinegar with 300-600g of brown sugar, dpending on your taste. Bring the sauce to a rolling boil and simmer ginger for 30 minutes before turning off the heat. Set aside or refrigerate it for the next day.

In the meantime, clean trotters with running water and remove anything left on the skin that are not edible. Blanching them in a large pot of water with ginger, garlic, cinnamon stick, green onions. Start with cold water and boil for about 10 minutes.

Rinse all blanched pieces in cold running water to remove impurities. They can be frozen overnight or cook immediately.

Drop all paper dried trotters into the ginger vinegar sauce and simmer for 4 hours. I use an electric clay pot that is programmable. If you use a stovetop pot, check every 20 minutes. Start with high heat then turn down to low heat to simmer for at least 1.5 hours.

Serve hot or cold over rice and vegetables or on pasta.

The same sauce is used to braise hard boiled eggs as well. Braise no more than 1.5 hrs. Egg shell can be removed or just leave them intact for calcium boost.