Once the soup comes to a boil, add salt to taste. Once soft, completely remove the pork, separate it from the bones and cut it into small pieces. Strain the broth and return the trotters, ears and tail to it.
Allow it to come to a boil again, remove from the heat and allow it to cool slightly. Thicken the khash soup with beaten eggs with vinegar.
Also add in 2 tablespoons crushed garlic (optional).