Cooking Steps

1. 

   Step1:1. Choose the tender ginger, I think the more tender the taste is, wash it with water, scrape the skin immediately, and scrape the bad skin.

2. 

   Step2:2. The scraped ginger should be cleaned and sliced. The sliced ginger should be one piece, which is beautiful and tasty (it is not necessary to cut if there is any trouble

3. 

   Step3:3. Cut and marinate layer by layer and sprinkle with salt; how much salt do you put depends on the amount of ginger, and try to touch the salt with every piece of ginger; put it in the basin for six or seven hours to get out of the water (the amount I do is about Jin

4. 

   Step4:4. If the flooded water is poured out and it's better to dry it in the sun, it's not moldy

5. 

   Step5:5. During the day, you can add materials to marinate at night, cover ginger with white vinegar (use vinegar to dissolve sugar in the morning first), because I like to add half a bottle of aged vinegar.

6. 

   Step6:6. It can be eaten in three days when the taste is crisp, and it can be soaked for a long time if it is not tasty enough. (large quantity, so I choose glass cans, small quantity, as long as the bottles and plastic bottles can be sealed