1, wash the ginger, and peel off the surface of the ginger with a peeling knife.
2. Put the peeled ginger on the chopping block and cut it into pieces for later use.
3. Put the ginger slices into an oil-free container, and sprinkle a layer of ginger slices with a layer of salt.
4. Add rock sugar to the white vinegar, boil it with a small torch, and let it cool naturally for later use.
5. After the ginger slices are salted for one hour, drain the water in the ginger slices with clean gauze without oil.
6. Squeeze the dried ginger slices into an oil-free container, then pour in the cool white vinegar juice of rock sugar, cover it and put it in the refrigerator for refrigeration.
7. The tender ginger can be taken out of the refrigerator after 2-3 days of pickling.