Tools/materials: ginger, vinegar, yellow rock sugar, knife, water, basin, salt, sieve basin, chopsticks, pot, glass bottle, plastic wrap.

1. Prepare some young ginger slices first. Wash them and then slice them into thin slices. This will make it easier to remove the spiciness and taste better.

2. Put the cut ginger slices into a basin, add a small spoonful of salt, stir well, and marinate for 2-5 hours to dehydrate the ginger slices and remove their smell.

3. Prepare a clean small pot, add water and boil it, then pour in the water to blanch the ginger slices. The boiling time should not exceed one minute. When the water boils again, turn off the heat and continue stirring for a while.

4. Pour the prepared sieve basin again, and scald the sieve basin during the pouring process. Pick up the ginger slices with chopsticks and place them in a ventilated place or a place exposed to sunlight. If the surface is dry, you can also grab them dry directly.

5. Prepare a clean glass bottle, put the ginger slices in the bottle with chopsticks, press down and put a layer of ginger slices, then put a layer of yellow rock sugar, about two or three layers, and put yellow rock sugar in the last layer. Add yellow rock sugar according to your personal taste. If you like sweetness, add more. If you don't like sweetness, add more. Try to use as little as possible.

6. After filling the bottle, pour the vinegar without adding ginger slices, seal the mouth of the bottle with plastic wrap, cover it, and then put it in a cool place or refrigerator for 3-7 days before eating.