New ginger pickled in sweet and sour sauce ｜ Cooking with Dog's recipe transcription

Cut the new ginger into 4 cm wide pieces and remove the skin from each.
Rinse with water, slice thinly, and soak in water for about 15 minutes.

Put water, millet sugar and salt in a pan and heat to mix.
When the sugar has melted, remove from heat, add vinegar and mix.

Boil water in a pan and add drained new ginger.
Boil for 1-2 minutes, drain the water and put in a storage container.

Add 3 tablespoons of sweet and sour sauce to the storage container and entangle the whole.
Squeeze the new ginger, discard the sweet and sour sauce, and add the remaining sweet and sour sauce.
Put it in the refrigerator and soak it for half a day to complete.