Prepare ingredients:

Tender ginger, vinegar, yellow rock sugar

Step one:

First prepare some tender ginger and wash it You can slice it as soon as it is clean. Try to cut it as thinly as possible to remove the spiciness and taste better!

Step 2:

Put the sliced ??ginger into a basin, add a small spoonful of salt, stir evenly, and let it sit for 2 to 5 hours to marinate. The ginger slices are dehydrated and the spiciness is removed. After about 4 hours of marinating, the ginger slices have become dehydrated.

Step 3:

Prepare a clean small pot, add water and boil it, then pour in the ginger slices and blanch the water. It is best not to blanch the water for more than one minute, wait for the water Once it boils again, you can turn off the heat and continue stirring for a while to wash away the salty taste of the ginger slices!

Step 4:

Pour it into the prepared sieve basin. During the pouring process, scald the sieve basin as well. Use chopsticks to spread out the ginger slices, take them to a ventilated place or a sunny place, and dry the surface moisture. You can also directly grab the moisture.

Step 5:

Just dry the surface moisture. Of course, you can also dry the ginger slices until they are semi-dry.

Step 6:

Prepare a clean glass bottle, be sure to use a glass container, clean it in advance, then scald it with boiling water, sterilize it, and dry it. spare!

Step 7:

Put the ginger slices into the bottle with chopsticks, place a layer of ginger slices, a layer of yellow rock sugar, maybe two or three layers, and the last layer. Put yellow rock sugar. Add yellow rock sugar according to your personal taste. If you like it sweeter, add more. If you don't like it sweet, add as little as possible.

Step 8:

After filling the bottle, pour in the vinegar that has submerged the ginger slices.

Seal the mouth of the bottle with plastic wrap and then cover it with the lid to make it more airtight! Then store it in a cool place or in the refrigerator for 3 to 7 days before eating.