Ingredients: white vinegar: 50g refined salt: 50g high-alcohol liquor: appropriate garlic: appropriate sugar: 50g pepper: appropriate soy sauce: appropriate pepper: appropriate fresh ginger bud: 500g.

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Steps:

1

Remove the old skin from the tender ginger buds and wash them.

2

Put the washed ginger buds in a ventilated place to dry the water.

three

After the ginger buds are dried in the sun, put them into a clean oil-free small pot, sprinkle with refined salt according to the ratio of ginger buds to refined salt 10: 1, and turn over and marinate for 4 hours.

four

After 4 hours, pour out the salt water.

five

Pour in the right amount of high-alcohol liquor.

six

Sprinkle a little pepper.

seven

Pour in white vinegar, and the ratio of ginger buds to white vinegar is 10: 1.

eight

Add a little soy sauce to add color.

nine

Add sugar according to the ratio of ginger bud and sugar 10: 1.

10

Sprinkle a proper amount of red pepper and garlic slices, or pour garlic paste according to your own preferences.

1 1

Mix well and put in a clean oil-free container. Marinate for a week and eat.

12

Divide the pickled ginger buds into small packages to facilitate eating and giving away.