2, buy back the ginger cleaned, drained, and then cut into slices, add salt pickle overnight, the next day to pickle out of the water poured.
3, the soy sauce, vinegar, and sugar and other seasonings to add the right amount of water after boiling, cooled and poured directly on the processed ginger, to let the material juice marinated ginger, and then sealed to play. After three days or so sauce ginger can be eaten.
4, sweet and sour ginger: materials, ginger one kilogram, salt one hundred and eighty grams, twenty grams of white wine, spices, brown sugar fifty grams, eight hundred grams of sugar, vinegar one kilogram.
5, put the ginger clean after the sun to dry to seventy percent, and then cut it into thicker slices. Put the cut ginger slices in the altar and add brown sugar, white wine and salt and the right amount of water to soak for more than six hours.
6, the vinegar add sugar and aroma grain in the pot boil, and then soak the good ginger slices out, dry, put back into the dry altar inside, and then add the boiled juice, four or five days after the homemade sweet and sour ginger will be able to serve on the table to eat.