2. Wash the tender ginger with clear water, and then dry the water for later use.
3. Cut the washed tender ginger into ginger slices with moderate thickness.
4. Put the tender ginger in a container (if you want to keep it for a long time, you can't touch the oily container during the whole process), then sprinkle a proper amount of refined salt, stir it evenly, and marinate it 1 hour.
5. After the tender ginger is salted, squeeze out the water by hand.
6. Put the squeezed tender ginger into a glass bottle, and then add sugar, vinegar, balsamic vinegar and soy sauce.
7, tender ginger, all need dipping sauce, and then sealed and preserved. Marinate it for one night and you can eat it.