2. First, peel the ginger with a peeling knife (to prevent residual sulfur and fertilizer). After cleaning it with running water, put it on the chopping block and pat it open with a kitchen knife or shovel (for good taste). After filming, put it into a larger basin, put the prepared salt into ginger, stir well, cover it with plastic wrap and put heavy objects on it.
3. (About 5 liters of oil is enough) Press for one night. The next day, put the ginger into running water again, clean it, take it out and put it on the balcony to dry. If there is sunlight, it is better to dry the water on the surface of the ginger with sunlight. Then shred the ginger, or tear it by hand, and it feels tender when eaten by hand.
4. Put shredded ginger into a basin, and put the prepared rock sugar, white sugar, balsamic vinegar and white vinegar into the basin and stir well. Put it in the refrigerator for 12 hours, then pour the water in the ginger pot into the pot, boil it over medium heat until it is thick, turn off the heat when bubbles appear in the soup, and pour it into the ginger when the temperature of the soup is lower. In this way, the sweet and sour ginger is marinated successfully.