Rice Vinegar, Cinnamon and Ginger
1.
To prepare the rice vinegar, pour 100ml rice vinegar into the pot and add 100g sugar
2.
Sprinkle 1 pinch of dried osmanthus, boil until the sugar melts, pour the cinnamon rice vinegar sauce into a bowl and set aside to cool for later use
3.
200 grams of Zijiang Rinse the dirt on the surface with clean water, do not peel, use a scraper to cut the cleaned Zijiang into thin slices
4.
Put the sliced ginger slices into a bowl, sprinkle with 1/2 teaspoon salt and marinate for 30 minutes
5.
Use your hands to squeeze out the water contained in the ginger slices
6.
Squeeze the dried ginger slices and put them in a bowl again, pour in an appropriate amount of cold white boiled ginger slices, set aside and soak for 30 minutes
7.
Use your hands to squeeze out the water contained in the ginger slices, the cleaner the better
8.
The squeezed ginger slices are placed in a clean, water-free and oil-free glass bottle
9.
Pour in the boiled cinnamon rice vinegar sauce
10.
Seal the top of the bottle tightly with a bottle cap or plastic wrap, set aside to marinate, and eat it the next day
