Wash ginger, control the moisture, cut into thin slices, pour some water into the pot, add rock sugar and ginger, and cook over high fire until the rock sugar melts and water comes out. Continue to stir-fry with medium heat for about 8 minutes until it becomes sticky, turn off the fire and stir-fry for 1 minute until powdered sugar appears.

Method for pickling ginger with Chinese cabbage

Peel off the ginger like a coral tree one by one, remove the soil residue, wash it repeatedly, put a lot of chubby ginger in the basket, and dry it for later use.

Cut ginger slices into cans for curing, cut dried ginger slices into bottles, then pour dry soy sauce and vinegar into them, especially the ginger slices that have not been eaten, add appropriate amount of sugar and chicken essence, and then twist the bottle stopper for curing. Put the glass bottle containing ginger in the shade out of direct sunlight, and take it out after living for about three to five days.