Cooking Steps

1. 

   Step1:1. Clean fresh ginger with clear water. Clean the skin with wire brush. As shown in the picture, it can be white, tender and tender (the above materials are the proportion of one jin of fresh ginger. What I do is five Jin. Please do as you can) 2. Dry the water and slice for standby.

2. 

   Step2:3. Rinse the perilla leaves with water and baking soda. Dry them with kitchen paper.

3. 

   Step3:4. Pour glutinous rice white vinegar into a pot without water or oil (it can also be replaced by other white vinegar. It is recommended to brew pure food and alcohol-free white vinegar without blending here). 5. Put perilla into the vinegar pot. Add a proper amount of crystal sugar (it is recommended to add or subtract about 1000g according to personal conditions). Add a proper amount of salt. 6. Simmer until the white vinegar turns red. The soup is slightly sticky. Turn off the heat. Sift and let cool.

4. 

   Step4:7. Put the ginger slices into the anhydrous and oil-free container. Let the soup cool and then pour it in. Give the rest time. 8. It can be eaten after more than 3 days. It's sweet and sour. It can be eaten directly. It can be used to cook delicious food. It can be used to make tempura. It can be... As long as you want. There's nothing wron

5. 

   Step5:I like this color. I am infatuated like Rouge..