2500 grams of fresh ginger

Sugar [Figure] 500 grams of sugar food

Aromatic vinegar [Figure] 350g aromatic vinegar is equivalent to food.

300 ml of water

Salt150g

Soy sauce [Figure] Soy sauce 100g

Recipe practice:

Illustration of sweet and sour ginger 1 1. Be sure to choose fresh young ginger and this fat one.

Instructions on the practice of sweet and sour ginger 22. Wash the ginger with a brush and break it.

Description of the practice of sweet and sour ginger 33. Then scrape the skin off the ginger with a spoon. You can't use a taxiplane, it's a waste! Then rinse with water and drain.

Illustration of sweet and sour ginger practice 44. Ginger slices, about 2 mm thick, too thick will affect the taste and taste.

Illustration of sweet and sour ginger practice 55. Add salt to the sliced ginger, mix well and marinate for one night, and turn it twice in the middle to make the salt and ginger contact evenly. Pick up the ginger in the morning and drain it.

Description of the practice of sweet and sour ginger 66. Put the pickled ginger in the sun for half a day (depending on the size of the sun) until there is no water on the surface of the ginger slices. If it is too sunburned, it will taste worse.

Instructions for the practice of sweet and sour ginger 77. Mix vinegar, sugar, soy sauce and water, put it on the fire to boil, and let it cool thoroughly for later use.

Description of the practice of sweet and sour ginger 88. Put the dried ginger in the bottle, and then pour the cold sweet and sour liquid into the bottle to avoid spoiling all the ginger. Finally, seal the bottle with plastic wrap, cover it and leave it for two or three days to eat!