⬇️⬇️English recipe follows⬇️⬇️
甜酸子薑，有寶
材料：
子薑1斤
大紅尖椒1隻
優質白醋500毫升
冰糖250克
處理／程序：
1. 子薑，用手搣開一舊舊，切去紅色部分不要，輕手用菜刀刮去表皮，斜刀切一片片。
2. 子薑片，加入粗鹽1茶匙半，放室溫乸3小時。
3. 冰糖，洗淨，放入煲內，加入白醋250毫升，慢火煲溶，攤凍。
4. 子薑已用粗鹽乸3小時，辣味已除去，清水沖洗乾淨，擎乾水。
5. 紅椒，清水洗乾淨，斜刀切細舊。
6. 預備一個玻璃樽，整齊排好子薑及辣椒在內。
7. 冰糖醋，倒入樽內。
8. 用保鮮紙，封好樽口，以防漏瀉，蓋緊樽蓋。
9. 食用前先冷藏。
10. 完成，可享用。
Pickled ginger in sweet vinegar
Ingredients:
Tender ginger 1 catty
Bell pepper (red) 1 No.
Premium vinegar 500ml
Rock sugar 250g
Preparation/Steps:
1. Tender ginger, break into pieces with hands. Cut off the portion in red. Peel it with chopper lightly. Slantly slice.
2. Ginger slices, add in cooking salt 1.5 tsp. Season for 3 hours in room temperature.
3. Rock sugar, get it rinsed. Put into pot. Add in white vinegar 250ml. Heat up and melt at low flame. Wait for cooling down.
4. Ginger has been seasoned with cooking salt for 3 hours, spiciness has been removed. Rinse thoroughly. Drain.
5. Bell pepper, rinse with tap water. Slantly cut into small pieces.
6. Prepare a glass container. Put the pickled ginger and bell pepper in rows.
7. Rock sugar vinegar, pour into the glass container.
9. Seal the container with cling wrap to avoid leakage. Seal it tightly.
10. Refrigerate before consumption.
11. Complete. Serve.
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Sweet & Sour Pickled Young Ginger🔹Sweet, Sour, Crisp😋Appetizing Snack🔸 Or Eaten with Century Eggs👍
醃酸甜子薑
甜甜酸酸爽脆
開胃小吃
或皮蛋夾酸薑!
Pickled Young Ginger