Let's share the practice of ginger slice sugar today, and everyone can follow suit. The ingredients that need to be prepared are: 500 grams of ginger, 350 grams of sugar and appropriate amount of salt. Although there is more sugar, there will be some powdered sugar after frying, but not much sugar is actually used.

1. Clean ginger and scrape off a thin layer of ginger skin with a knife. Ginger chooses this kind of thick branch, which is tender, not particularly spicy, and easy to peel. As the saying goes, "Eating radish in winter and ginger in summer will keep you healthy all year round", which shows that eating ginger properly is good for your health.

2. Slice the ginger, not more than the thickness of 1 dollar coin. The thicker the ginger is cut, the hotter it tastes. Chopping boards and kitchen knives for cutting ginger should be clean and free of oil stains. You can scald them with boiling water before cutting ginger slices.

3. Marinate the cut ginger with proper amount of salt for about 10 minutes, pour out the pickled ginger juice, and wash it with water several times to wash off the salt.

4. Soak the ginger slices in appropriate amount of water 1 hour or so, and change the water several times in the middle, so that the spicy juice in ginger can be soaked out and it will not taste so spicy.

5. Squeeze out the water from the ginger slices, add sugar and mix. If you are not in a hurry, you can use broken rock sugar and marinate it in the refrigerator for a few hours to taste better. The ratio of ginger to sugar is 1 0.7, and those who don't like sweet can be reduced to 1 0.6.

6. Marinate until the sugar melts and the ginger slices become soft. At this time, you can prepare to fry the ginger slices. After pickling, the volume of ginger looks much less.

7. Prepare a non-stick pan, pour the pickled ginger and sugar water into the pan and bring it to a boil. There is no need for extra water in the pot, otherwise it will be fried for a long time. Some recipes boil syrup with water and sugar first, which is not recommended. First, it takes time. Secondly, if you don't master the degree of boiling syrup well, you will easily fail.

8. Stir-fry the syrup in the pot and some syrup becomes the crystal of frost. At this time, turn to a small fire and keep frying. It takes about 10 minutes to fry here.

9. Keep turning the pot until you feel that the resistance is getting bigger and the syrup is drying quickly. Turn off the fire, come down from the top of the fire source and continue to stir fry.

10. fry for about 2 minutes after leaving the fire. When you see that almost every piece of ginger candy is turned over, it is successful. When Longbao made it for the first time, he thought that the ginger candy might fail, and he didn't want to waste anything, so he kept frying. I didn't expect it to succeed, so everyone should stick to it until the end. You can pour out the powdered sugar in the pot and add some water to drink it.