1. Wash and slice the ginger. (I'm here for a pound and a half of ginger)
2. Soak in cold water for more than three hours. (The main thing here is to remove the spicy taste, if you are not afraid of spicy, you can not soak.) I didn't bubble myself)
3. Put an appropriate amount of water and rock sugar in the pot. After the rock sugar melts, add the white sugar. Boil and melt. (I put 100 grams of rock sugar and 250 grams of white sugar on one and a half pounds of ginger here)
4. Once the sugar has melted, add the drained ginger slices.
5. This is the state at ten minutes.
6. This is the state at the time of 15 minutes.
7. This is the state at the time of 20 minutes.
8. This is the state at 25 minutes. At this time, turn off the low heat and stir constantly to prevent the bottom from sticking.
9. At this time, the sugar will slowly return to the sand. Keep stir-frying, and when the sand returns increases, turn off the heat and continue to stir-fry until the ginger sugar becomes firm.
10. Serve on a plate to cool.
11. Seal and store after cooling. Take two tablets a day to warm the stomach and ward off the cold.