Pickle pickles: wash and dry the ginger, pepper, dashi, ginger in the pouring of soy sauce, together with the cooking, cooled and poured into the jar, seal, a few days after taking out to eat.

Making pickles: Wash and peel the ghost ginger, and pepper, celery, carrots with pickles, put sugar, vinegar, salt and other seasonings.

Ginger fried meat practice:

1. ginger outside the layer of skin is very thin, so can not be peeled, only to give it a clean wash;

2. lean meat, cut into thin slices of standby;

3. ginger washed and sliced standby;

4. pot to put the right amount of oil, burn until the oil temperature of about fifty percent of the heat into the meat to stir-fry;

5. Stir until the meat has a flavor, put ginger, salt, a little wine stir-fry;

6. Cook a small spoon of water, cover the pot and simmer for a few minutes, out of the pot before sprinkling a little sugar flavor can be out of the pot

Steamed ginger

The ginger, also known as chrysanthemum taro, the ghost of ginger, is a kind of perennial hosta herbaceous plants. It is 1-3 meters high, with tuberous underground stems and fibrous roots.