1, fresh ginger: fresh ginger is also ginger, which is generally used when pickling fleshy ingredients. However, one thing is that the deodorization effect of ginger itself is not as good as that of dried ginger, so when using it, the ingredients that are too fishy are not suitable, and some ingredients contained in fresh ginger will make the meat loose, thus losing elasticity. Therefore, when you put fresh ginger, you must wait a little later so that you can use it.

2. Dried ginger: Many people think that dried ginger in brine spices must be directly dried by fresh ginger, right? Actually, it is not. Dried ginger itself belongs to a variety, which is different from fresh ginger. This kind of finished ginger is not as rich in water as fresh ginger, and its spicy taste is stronger than fresh ginger. In many Sichuan-style brines, the amount of dried ginger is very large, so we must distinguish between them when using them.

3. Alpinia officinarum: Fresh Alpinia officinarum is also called fresh southern ginger. The outstanding effect of Alpinia officinarum is that it has a powerful effect of removing foreign substances and fixing fragrance. Many novices don't understand why it is necessary to use galangal instead of ginger or dried ginger for marinated meat ingredients, especially those with strong fishy smell. This is mainly because ginger and dried ginger are not only helpless to those extremely fishy smells, but even become their accomplices. This is a secret that many teachers and fathers know.