Ginger mashed and soaked in vinegar can promote blood circulation, relieve colds and colds, increase resistance and help treat arthritis. People with stomach disease, gastric ulcer and oral diseases should not eat it, so as not to aggravate the condition.

The practice of soaking ginger in vinegar: choose fresh, intact, frostbitten and moldy ginger and cut it into even slices. Prepare a clean and sealed jar or bottle, add ginger slices, and pour rice vinegar or aged vinegar until the vinegar is equal to the ginger slices. After pickling, put it in the refrigerator for refrigeration. It is best to finish eating in 3-5 days before continuing cooking. Taking three tablets every morning and not eating at night is good for lowering blood fat, arthritis and keeping warm and keeping fit. After eating for a while, you can stop and continue.