1/ After pre-treatment of the young ginger, cut part of it into small pieces, put it into a plastic bag, then sprinkle it with salt and mix it evenly and pickle it for 2-3 hours until it is softened and out of the water;

2/ Put the rest of the young ginger into slices, then put it into another plastic bag and mix it evenly and pickle it with 2 spoons of sugar until it is softened and out of the water;

3/ Then rinse the young ginger with cold boiling water, then drain it and spare it;

3/ Then put the young ginger in cold boiling water, then drain it.

3, then rinse the soft ginger with cold water, drain and set aside;

4, pour half a cup of sugar, vinegar and half a cup of cold water into a pot and cook until the sugar dissolves, then let it cool to become a sweet and sour sauce and set aside;

5, take a bowl, put in the young ginger, then pour in the sweet and sour sauce until it is covered with the young ginger and then mix it well to soak it for about 2-3 days to complete the pickling of the young ginger;

6, eat it, then add 2 tbsp of sugar into the plastic bag, then add 2 tbsp of sugar and mix evenly. p>

6: To serve, slice the pickled ginger and put it into a bowl, then add sweet and sour lotus root, chopped cilantro, shredded cucumber and a little pickling juice and toss well to enjoy.