Accessories: 2 tablespoons bean paste, 30g salt, 2 tablespoons spicy bean paste, sugar 1 tablespoon.

1. Wash and dry ginger.

2, cut into thin slices of about 3mm, sprinkle with salt and stir evenly by hand until the water becomes soft and dry.

3. Take half ginger slices and add 2 tablespoons Pixian bean paste and 1 tablespoon sugar.

4. Stir thoroughly and evenly

5. Put 2 tablespoons Haitian spicy bean paste and 1 tablespoon sugar on the remaining half of ginger slices.

6. Stir thoroughly and evenly

7. Put it in a sealed can and keep it for more than 3 days before eating.