我會叫賓賓幫手煲，所以專登去左朋友度學。又係其他bk sister度取經。
d 英文唔係咁ok，但都應該睇得明既！有錯漏，請指教下！
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做法：
1. 薑去皮洗淨(洗澡每次用1-2手掌份量薑皮).,吸乾水份,然後拍鬆。
Wash the ginger, put them under the sun for 2 days.
Peel off the skin of the ginger, (keep the skin for bathing)
and cut them into suitable size. Pad the ginger with the chopper.
2. 拍鬆後，再加油炒乾以去多餘水分,灑幼鹽炒片刻.
Fry the ginger in the wok (remember to add some oil),so the excess water can come out. Add a little bit of table salt and fry again for a while.
3. 把準備好的薑放進大煲加約10斤醋至蓋過薑, 煲1小時至薑軟身. 再確保醋一定蓋過薑, 不然會發霉,勿隨意打開
then, add the rice vinegar and the black vinegar. Soak it for half day, the vinegar should cover the ginger! boil with slow fire for 1 hour. Cool down and cover it with towel tightly and don’t open it for 1 week.
4. 每隔一星期煲滾一次，輕攪動薑塊
re-boil it every week for 20 minutes. Stir the ginger slowly.
5. 為防太硬, 嬰兒出生前一星期才準備豬腳和除殼雞蛋.
Prepare the pig hands and eggs 1 week before labour.
6. 洗淨豬手,放滾水內滾數分鐘便去味,再過冷水,用布吸乾水分. 把豬手豬腳放入已預備好的薑醋中煮滾
buy the pig hands , wash , take away the hair, and boil it for a few mins. Then , put them under the tap water , dry them with the kitchen paper. Then put them into the pot , slow fire and boil.
7. 雞蛋烚熟除殼, 加進薑醋, 翻滾後待2天可吃
Boil the egg, take off the egg shell. Add the eggs into the pot, boil for 10-15 mins.
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