Ingredients required

500 grams of ginger and 300 grams of sugar.

① Be sure to choose tender ginger, not too spicy, and not stringy. It tastes better than old ginger. Remove the buds and gently scrape off the dead and wrinkled skin on the ginger skin without peeling.

② After cleaning, cut into large slices. Then wash it several times with clean water to wash away part of the spiciness. Drain the water, add 300 grams of sugar, and marinate overnight.

③ The next day, all the sugar water has been marinated. Pour all the water and residue into the wok. No need to add additional water, just boil it directly.

④ When you feel that the ginger slices have turned yellow, turn down the heat and simmer slowly. Stir occasionally with a spatula to prevent the mixture from becoming mushy. Cook until the ginger slices become obviously darker in color, the sugar water in the pot becomes thicker, and the sugar water sticking to the edge of the pot begins to crystallize, you can turn off the heat.

⑤ After turning off the heat, it’s time for the most critical part of the entire process. Keep stirring until the sand returns to the sand. There are two points to note here: First, turn off the heat in time, and do not wait until the sugar water in the pot dries out, otherwise it will be too late. The second is to stir more.