1. Tender ginger bought from the vegetable farm; remove the reddish part of the tender ginger and wash it well
2. In a ventilated place, air-dry; use a plane to flake the young ginger
3. Add appropriate amount of sugar and stir evenly; marinate until the water comes out, if summer is best to marinate in the refrigerator
4. I started to make sweet and sour sauce. The ratio I saw on the Internet was water: vinegar: sugar=1:1:1. I felt that there was too much sugar, so I put water in the pot and halved the white sugar. Cool down for use
5. Put the sweet and sour water into an airtight jar after letting it cool; squeeze the ginger slices that have been marinated for a period of time and squeeze the juice.
6. Put it in sweet and sour water and put it in the refrigerator; it can be eaten after 2-3 days
Tips:The slices made with a plane are thinner, better than cutting with a knife, and the water is quickly marinated with sugar, and the marinated ginger slices are not so spicy and crispy.
