Prepare tender ginger, white vinegar, sugar and salt. Put ginger in a bottle, add seasoning and start pickling. The specific method is as follows:

1. Wash the tender ginger and dry it.

2. Put the sun-dried tender ginger into a pot, add some salt, spread it evenly and marinate for about 4 hours.

3. In a clean small pot, pour appropriate amount of sugar, pepper and fennel and bring to a boil. After boiling, put it aside to cool, and then pour in the right amount of white vinegar. How much depends on your own taste.

4. Put the pickled ginger into a closed container, pour the prepared sweet and sour water into the container, and be sure to cover the tender ginger.

Pickled ginger has the effects of promoting fluid production, stimulating appetite, stopping vomiting, eliminating phlegm, relieving cough, sweating and relieving exterior syndrome. Clinically, it is often used to treat vomiting caused by exogenous wind-cold and stomach-cold, and is called "the holy medicine of vomiting" by predecessors.