Perilla soaked ginger

1. Wash the fresh perilla leaves and ginger, and prepare white vinegar, rock sugar, and salt.

2. Put water in the pot, add purple perilla leaves and rock sugar, and simmer for twenty minutes.

3. Slice the ginger into slices.

4. Marinate the ginger with salt, let it sit for 20 minutes, and then remove the ginger slices.

5. Use a glass bottle of red perilla water that is free of water and oil.

6. Cool the perilla water, put the pickled ginger slices into a bottle, seal it, and refrigerate it in the refrigerator. Open the bottle and consume it two days later.