Tool materials: a bottle of white vinegar or rice vinegar, 500 grams of ginger, a glass bottle, and appropriate amount of yellow rock sugar.

1. Wash ginger and dry the water on the surface. Bacteria in raw water are easy to deteriorate during pickling.

2. Slice the ginger, the thinner the better, and it can be spicy during the pickling process.

3. Peel ginger on the cutting board and other flat surfaces with a peeling knife.

4. After bottling, remove the white vinegar, seal the bottle and put it in the refrigerator.

Cooking skills: don't eat ginger in the afternoon and evening.