1. Wash and slice the tender ginger, add a little salt and mix well. The function of salt is to remove water from ginger. 1000g vinegar and 500g rock sugar are boiled in a pot, simmered for a while, and cooled after the rock sugar melts.

2. While waiting for the sweet and sour solution to cool, control the salty and tender ginger to dry and dry for a while.

3. After the vinegar cools, pour it into a clean oil-free bottle, add the tender ginger, and the vinegar must drown the tender ginger, seal it with plastic wrap and cover the bottle cap. Store in a cool place and eat after one week.