The pig cartilage is washed and drained.
Pour the oil in the pot and put the ginger on the scent.
Place the cartilage drained in water until it is discolored.
Pour in a spoonful of cooking wine, two spoonfuls of soy sauce, three tablespoons of rice vinegar, four tablespoons of sugar, and stir fry evenly.
Pour the water into the pot that has not passed through the cartilage. After the fire is boiled, turn it to a small fire for half an hour.
After half an hour, add a little salt to taste, simmer the juice and serve.