Carrots go to the head and tail, wash and dry for 1 day, about 1.4kg.
Cut the thin slices, add 50g of salt and mix well for 1 hour, then drip dry. The flakes should be soaked first.
Put in a glass lunch box, add ginger, rock sugar, white vinegar, and put it in the refrigerator for 3 days, then you can eat.
Do not get oil in the whole process.