2, cut into thin slices, the thinner the better, sprinkle some salt to marinate.

3. Put water in the pot, and the water is boiling. Pour the ginger into the pot and cook for two minutes, then remove it. Drain the water, and the water in the pot will not be needed.

4. Put 500 grams of rice vinegar (aged vinegar) together with rock sugar into a pot and boil for later use.

5. Scald the glass bottle and bottle cap with boiling water, then add the drained ginger slices and pour in the cooked rice vinegar.

6. The bottle mouth is sealed and covered with plastic wrap, and you can eat it in the refrigerator for a week!