Tool materials: a bottle of white vinegar or rice vinegar, 500 grams of ginger, a glass bottle and a proper amount of yellow rock sugar.

1. Wash ginger and dry the surface moisture. Bacteria in raw water are easy to deteriorate during pickling.

2. Slice the ginger, the thinner the better, and the pickling process can be spicy.

3. Peel ginger on the cutting board with a paring knife.

4. Bottle, remove the white vinegar, seal the bottle and put it in the refrigerator.

Cooking skills: don't eat ginger in the afternoon and evening.