2. Wash the soil on the ginger, gently scrape off its epidermis with a knife, and soak it in water for one night; Scrape with a small spoon. In fact, the skin of tender ginger is very easy to scrape, that is, after scraping the burning pain on your hand, you should pay special attention when scraping.

3. Dry the soaked ginger and cut it into even slices. According to experience, ginger slices should not be cut too thin, but chewy and juicy. Otherwise, if they are exposed to the sun, they will lose too much water and be eaten in their mouths.

4. Sprinkle salt on the ginger slices, mix well by hand, cover and marinate for one night to let the spicy water of ginger come out; Squeeze ginger, spread it out and dry it for about half a day before soaking; Of course, if you don't want to be so chewy, you can put sugar and white vinegar on it without drying it. Note: Sweet and sour water should be completely soaked in ginger slices.

5. Please seal the pickled sweet and sour ginger buds. It can be eaten in half a day in the shortest time, and the longer it is put, the better it is.