Materials:

Materials: 1 pound of young ginger,

Seasoning: 1 tsp of salt, appropriate amount of sugar, half cup of vinegar

Method:

1. After pre-processing the young ginger, first cut a part into small sections, put it into a plastic bag, then sprinkle with salt, mix evenly and marinate for 2-3 hours until softened and water will come out

2. Slice the rest of the young ginger, then put it into another plastic bag, add 2 teaspoons of sugar, mix evenly and marinate until softened and water will come out.

3. Then marinate Rinse soft young ginger with cold water, drain and set aside

4. Pour half a cup of sugar, vinegar and half a cup of cold water into the pot and cook until the sugar dissolves, then let cool to form a sweet and sour sauce. Reserve

5. Take a bowl, add young ginger, then pour in sweet and sour sauce until the young ginger is covered, mix well and soak for about 2-3 days to complete pickling the young ginger

6. When eating, you can slice the pickled ginger into a bowl, then add sweet and sour lotus root, minced coriander, cucumber shreds and a little pickle, stir well and enjoy