Accessories fish sauce salt 40g soy sauce sugar liquor 50g pepper aniseed garlic ginger pepper 200g.

step

1. Wash and dry ginger.

2. Slice the devil ginger and marinate it with salt. Generally, a catty of devil ginger is about 25 grams of salt, and I usually add 20 grams.

3. Wash and dry peppers and cut them into peanuts.

Adding salt and curing.

5. Slice garlic and ginger for later use

6. Dry and slightly cool the ripened Guizijiang and Hang Jiao.

7. Add soy sauce, aniseed and pepper to the pot and cook for 10 minutes. Add sugar, white wine and fish sauce and bring to a boil. Marinate 2 Jin of Guizijiang. It is more appropriate to put 50 g of wine. It's not fresh enough without it. Let it cool.

8. Pour it in after cooling, otherwise the ginger will go bad easily, and the amount of water sauce will be slightly less than that of ginger.

9. Marinate for two days and you can eat it.

10. It tastes better after a week or so.