The prepare ingredients are as follow: 500g of ginger, a pinch of pepper/kloc-0, 2 pieces of cinnamon, 3 star anise, a few drops of sesame oil, half a teaspoon of monosodium glutamate, 0/00g of soy sauce/kloc-0, 200g of sugar and 300g of vinegar.

The specific method is as follows: wash the foreign ginger, put it in a mesh screen to dry for 2-3 days, remove some water, 500g of foreign ginger, 200g of white sugar, 300g of vinegar, 0/00g of soy sauce/kloc-0, 3 pieces of pepper 1 pinch, 3 pieces of star anise, 2 pieces of cinnamon, a little sesame oil, and half a teaspoon of monosodium glutamate. Cool in the air, put the ginger in a clay pot, pour in the cooled spice juice, press the floating ginger down, so that the ginger is completely soaked in the soup, cover it, and store it in a sealed way for about 10 day. When eating, add a little monosodium glutamate and sesame oil and mix well to eat!

Practice 2: soak the ginger.

The ingredients are as follows: ginger1000g, salt10g, 50g of millet pepper, 4 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 20g of white sugar, 50g of Chili sauce and 500g of water.

The specific method is as follows: clean the ginger, brush it carefully with a toothbrush, clean it, then soak it in light salt water for 15 minutes, drain the soaked ginger, cut it into thin slices, sprinkle with salt, marinate it for about half an hour, drain the water, wash it with cold boiled water, add white sugar and rice vinegar to the cold boiled water, and stir it evenly with chopsticks.

Practice 3: devil ginger

The ingredients are as follows: 500 grams of ginger, salt 1 teaspoon, soy sauce 1 tablespoon, 2 star anise, 20 pepper, oyster sauce 1 tablespoon, sweet noodle sauce 1 packet, 3 tablespoons of white sugar and 3 tablespoons of white wine.

The specific methods are as follows: wash and air-dry the ginger, air-dry it in a ventilated and cool place for about 2 days, and the surface will look wrinkled. Put the dried ginger in a fresh-keeping box or a closed bottle, boil the pepper and aniseed in water, and let it cool for later use. Pour sweet noodle sauce, soy sauce, sugar, oyster sauce, white wine and salt into the ginger, and mix well. Pour the cooled pepper water into the fresh-keeping box.

Practice 4: Spicy foreign ginger

The ingredients are as follows: 300 grams of foreign ginger, salt 1 teaspoon, vinegar 1 teaspoon, 5 millet peppers, soy sauce 1 teaspoon, sugar 1 teaspoon, 2 tablespoons of Chili oil and 2 tablespoons of pepper oil.

The specific method is as follows: wash the ginger, slice it, marinate it with salt for half an hour, drain the water, add soy sauce, vinegar, sugar, Chili oil, pepper oil and chopped millet pepper, and mix well!

Practice 5: Pickled ginger in sauce

The ingredients are as follows: ginger1500g, 2 tsps of sesame oil, 750g of chopped pepper sauce and 4 tsps of white sugar.

The specific methods are as follows: after buying the ginger, do not wash the mud first, spread it in a ventilated place but not exposed to the sun with soil, naturally air-dry it until the water of the ginger evaporates and the skin wrinkles, prepare a bottle of chopped pepper sauce, after the ginger is fully air-dried, wash the ginger, air-dry the water, prepare an anhydrous and oil-free sealed box in advance, put the ginger slices into the sealed box, add chopped pepper sauce and 4 tablespoons of white sugar, and use chopsticks without water and oil.