1, the main ingredients: 900 grams of ginger; auxiliary crude icing sugar 900 grams; 600 milliliters of white rice vinegar; salt one-half of a small spoon.

2, 900 grams of rock sugar added to 600 milliliters of white vinegar, placed on the stove on a civilian fire to cook until the rock sugar dissolved.

3, when cooked to the bottom of the pot is still remaining a little icing sugar small pieces can be turned off the fire, the residual temperature can make those small pieces of sugar continue to dissolve, and gradually cooled.

4, put the containers of pickled ginger in the pot one by one, add water and boil to sterilize.

5. Wash the ginger, dry it and peel it.

6, cut into about 2 mm slices, sprinkle a little salt, mix well, so that the sub ginger can be out of water.

7. Use this mesh container to hold the salted ginger slices for 15 to 30 minutes, with a plate underneath to catch the dripping ginger water.

8Place the ginger slices loosely into each sterilized container without pressing them down.

9, while the sweet and sour sauce still has some residual temperature poured into the bottle containing the sub ginger slices, cover tightly, put in the refrigerator to store, the second day you can start to eat.