Cut the processed young ginger in half, then cut into thin slices, and weigh 600 grams. Wash the stainless steel pot, add 575g of Gongyan brand sushi vinegar, 650g of white sugar, soak 5 plums in advance with 500g of clean water until soft, remove the core, cut the meat into cubes, and soak the plums in the soup. Bring to a boil over low heat, skim, stir until the sugar dissolves, turn off the heat and let cool. Prepare a separate stainless steel pot, pour 1 or 2 kilograms of water, bring to a boil over high heat, add ginger slices and cook for 30 seconds, remove and soak in ice water for half an hour, take out the ginger slices, wrap them in clean gauze or towel, and gently squeeze out the water. Pour the ginger slices into the cooled seasoning and refrigerate for 4-6 hours before serving. One kilogram of ginger can be made into approximately 600 grams of ginger slices.