Pickled ginger

1. After cleaning the ginger, scrape off the outer skin and drain the water.

2. Slice.

3. Put ginger into a bowl, add sugar and white vinegar.

4. Stir well and let it sit for half an hour.

5. Soak ginger until soft and place it in a sealed jar that is oil-free, water free, and clean.

6. Sprinkle yellow rock sugar on the surface and pour some Baijiu on the cover.

7. Store in the refrigerator and marinate for two to three days before consumption.