2. Put seasoning in proportion. First, add salt, marinate for 3-4 hours, add 2 liang of salt to 2 jin of ginger buds, and mash garlic into mashed garlic. Pour out the water in the pickled ginger buds, add the white wine, proportionally add 1 spoon of pepper, white vinegar, mashed garlic, a little soy sauce and a little pepper, and finally add 2 liang sugar and 1 liang monosodium glutamate.

3. Stir well. If you want to eat ginger buds with better taste, wait for seven days, so that ginger buds taste better.