Tender ginger (5 Jin), peeled, tender, washed and sliced.

Mix with four or two salts and marinate for one day.

Boil a catty of white vinegar and a catty of sugar in a pot to make a paste.

Put it in a plate to cool.

The next day, the salted ginger slices were desalted and put in a container.

Now put the boiled white vinegar sugar in the refrigerator and soak it for three days before eating.

Eat as much as you can with clean chopsticks before eating.

Features: crispy, sweet and sour, slightly spicy.