1, ginger cut thin slices, add a little salt and pickle for 1 hour, so that the ginger is fully juiced.

2, use gauze to wrap the pickled ginger, wring out the juice, if not, the pickled ginger will still be spicy.

3, soy sauce soy sauce sugar together in the pot to boil, soy sauce put a little color on it. Boiled juice, taste, than their own acceptable sweetness and then some sweet for good, pickled ginger is just right for their taste. After the sauce has cooled, pour it into an airtight jar with the wrung-out ginger, keeping the sauce above the ginger. Put it in the refrigerator and stir it every day with a clean tool, and it will be ready to eat after three days.