1. Put vinegar, sugar and salt into a pot, add a small amount of water according to their favorite proportion and boil until the sugar and salt are dissolved, and then let them cool completely. Sushi vinegar should be used as vinegar, and rock sugar should be used as sugar. The sushi ginger made in this way has much better taste and color. )

2. Slice the tender ginger along the grain, the thinner the better. Then put the ginger slices in water, boil them and take them out to dry. Pay attention to the tender ginger, or the sushi ginger will be very spicy. Ginger slices must be dried after cooking, and there should not be too much excess water, so that ginger will have a taste when it is pickled. )

3. Pour the prepared juice and ginger slices into a compact box, then put the box in a cool place (preferably in the refrigerator) and marinate for one hour before eating. But the longer it takes to marinate, the more delicious the food tastes. It is recommended to marinate for a while before eating. )

If in doubt, please write privately.