Pickling method of secret ginger

The exclusive secret ingredient of ginger sauce.

Ginger, salt, sugar, soy sauce, pepper, chopped pepper, ginger according to the amount of ginger.

Method for making ginger exclusive secret sauce

Step 1

The fresh foreign ginger dug out should be aired for a few more days until the surface is dry and black, soft to the touch, and there is no hard inside.

Second step

Soak the dried Jerusalem artichoke in water for half an hour. After soaking, wipe it clean and wash it several times. Because there is a lot of sediment in Jerusalem artichoke, the washed Jerusalem artichoke is drained.

Third step

Slice ginger, don't cut it into too big pieces (because I use mineral water bottles at home, my mother said that glass bottles will leak, mineral water bottles will not leak, and they will leak for a long time)

Fourth step

Put the cut ginger into a large pot, add salt (too much salt will spoil it), a little sugar, soy sauce, chopped pepper, pepper and Jiang Mo and mix well (it is best to wear rubber gloves, otherwise it will taste bad).

Step five

Ok, you can bottle it and store it in the shade for 20 days to a month. (There are thirty or forty bottles at home this year)

Step 6

Pour out some of the pickled ginger when you want to eat it. Add proper amount of oil to the wok, turn off the fire, pour in ginger, add chicken essence and seasoning, stir well and serve.