2. Try to buy tender ones and wash them.

3. Soak the slices for more than 4 hours.

4. Weigh 700g soft white sugar or white sugar, add 100g warm water and mix well.

5. Pour into a non-stick pan. The fire is boiling.

6, found that there will be more and more water, continue to cook.

About 7 or 20 minutes, I dive underwater. Began to bubble and form syrup initially. Keep cooking. Now that there is less and less water, stir fry constantly to avoid burning the bottom of the pot. Note: It's always a big fire.

8, almost dry, turn off the fire, keep stirring, let the syrup cool quickly.

9. Constantly stir-frying is to let sugar wrap ginger slices, speed up cooling, and finally produce sugar sand.

10, the effect of white sugar is very similar to dried meat.