The practice of small pickles in Guizijiang is as follows:

Ingredients: 600g of Guizijiang, 5 garlic, 20g of ginger and 5 millet peppers.

Accessories: 20 ml of soy sauce, appropriate amount of salt, sugar 15g.

Steps:

1. Wash Guizijiang, remove the wound and dry the water.

2. Dry the water and cut into pieces with the same thickness, about 1mm thick.

3. Cut ginger and garlic.

4. Mix Guizijiang, garlic slices, ginger slices and millet pepper together and put them in a container.

5. Add all seasonings and use soy sauce, salt, sugar and oyster sauce. The amount of seasoning should be slightly salty.

6. Stir evenly and marinate 1 day, the soup will separate out, and the ginger in Guizijiang will become a little bit Microsoft, which is crisp and refreshing, especially suitable for eating.