practice:
1, sliced ??ginger.
2. Put the sliced ??ginger into a jar and pour rice vinegar or mature vinegar.
3. Fill the vinegar to the top, covering the ginger.
4. Take a small piece of plastic wrap and fold it into a small piece.
5. Wrap the folded plastic wrap around the mouth of the jar.
6. Close the lid and seal tightly. Place it in the refrigerator and it will be ready to eat after a week. Ingredients: 1catties of young ginger, 300g of rock sugar, 1 white vinegar, purchased young ginger and rinsed.
2. Place in a sieve basket and blow dry, about 2 hours in summer. Use a knife to remove the red part.
3. Cut part of the ginger into thick slices and use a plane to slice part of it into thin slices.
4. Put the rock sugar into the white vinegar, bring to a boil over low heat, turn off the heat and let cool.
5. Take a clean container, put thick slices of ginger on the bottom and thin slices on top.
6. Pour in the completely cold rock sweet and sour vinegar to cover the ginger slices. Cover and marinate for 15 days until the ginger turns red.