1. When choosing the ginger, you must choose the one that grows evenly and has no grotesque shape, mainly because the ginger grows in the soil and is not easy to clean.
2. Open the bought foreign ginger, and then carefully brush the surface of the foreign ginger with a toothbrush. Never marinate with mud, it will affect the taste. After cleaning, soak in 1 spoon of salt 1 minute. The main purpose is disinfection and sterilization.
3. Slice the washed ginger, then add 3 tablespoons of salt and marinate for 15 minutes. The purpose of this step is to kill excess water and make it more brittle.
4. Prepare accessories: sliced ginger, sliced garlic and sliced pepper.
5. Prepare juice: add 350ml of soy sauce, a handful of pepper, 2 pieces of fragrant leaves, 4 pieces of star anise, cinnamon 1 small pieces, and 20g of sugar to the pot, and add a small bowl of clear water to boil, open and cool for later use.
6. Squeeze out the water from the pickled ginger, then put it in a big bowl, add garlic slices, ginger slices and pepper slices, preferably pour cold juice, stir well, put it in a water-free and oil-free jar, add 5 ml of white wine to seal it, and put it in the refrigerator for the next day.
Simple and crisp pickled ginger is ready for dinner. The curing time is very short, so you can eat it the next day without waiting for many days. When pickling ginger, don't just pickle it, add salt to kill water first, it will be crisp and keep for a long time! Have you learned to be smart?