1, making ginger slices: fresh tender ginger is selected, peeled and washed, slightly dried and cut into ginger slices. Then mix the sliced ginger with a little salt and marinate for several hours. At this time, put water in the pot to boil, then squeeze the salted ginger slices out of salt water and blanch them in boiling water for about 1 min. Use a colander to control the moisture in the ginger slices and dry them, preferably in the sun for about an hour. At this time, the ginger slices obviously feel dry.

2. Boiling the marinade: (The marinade can soak about 6 kg of fresh ginger) Put 1 kg of edible vinegar (white vinegar can also be used) and 1.5 kg of soft white sugar (which can be adjusted according to personal taste) into an iron pot and heat it until the marinade in the pot is obviously thickened. Then cease fire and let the marinade cool.

3. Brewing: Prepare some clean ceramic jars or glass bottles, wash them and dry them for later use. The number of small jars or glass bottles depends on the number of pickled ginger. Pack the dried ginger slices into a small ceramic jar or glass bottle that is washed and dried, and then add the cooled marinade; It's better not to pass ginger slices in the marinade. Don't seal the jar mouth or bottle mouth at this time, and it is best to cover it after a day or two.