Prepare young ginger, white vinegar, sugar, salt, etc. , put the ginger in the bottle, add seasonings and start pickling. The specific method is as follows:

1. Wash the young ginger and dry it.

2. Put the dried young ginger into a basin, add some salt, spread evenly, and marinate for about 4 hours.

3. Use a clean small pot, pour appropriate amount of sugar, pepper and aniseed, and bring to a boil. After boiling, set aside to cool, then pour in appropriate amount of white vinegar. How much depends on your own taste.

4. Put the pickled ginger into an airtight container, pour the prepared sweet and sour water into the container, and be sure to cover the young ginger.

Pickled ginger has the effects of promoting fluid production, appetizing, relieving vomiting, eliminating phlegm, relieving cough, producing sweating, and relieving symptoms. Clinically, it is often used to treat exogenous wind-cold, stomach cold and vomiting. It is called the "holy medicine for vomiting" by predecessors.