Materials needed 250ml soy sauce 200g ginger 200g pepper 300g garlic sealed glass bottle.

1. Ginger, garlic and pepper are washed and dried until there is no water on the surface.

2. Mix the soy sauce into a glass bottle, then pour in pepper, ginger and garlic. Cover the surface with soy sauce.

It can be used in the shade for a week.

The correlation is as follows

How to use it? Add it when making fish head soup. Can make the taste more delicious. The effect of dispelling cold and improving taste.

Soy sauce is evolved from soy sauce. As early as 3000 years ago, there was a record of making soy sauce in the Zhou Dynasty in China. The invention of brewing soy sauce by working people in ancient China was purely accidental. The earliest soy sauce was made of fresh meat, which is similar to the production technology of fish sauce today. Because of its excellent taste, it gradually spread to the people.

Later, it was found that soybeans tasted almost the same and were cheap, so they were widely spread and eaten. With the spread of Buddhist monks in the early days, it spread all over Japan, South Korea, Southeast Asia and other parts of the world. The manufacture of early China soy sauce is a family-run skill and secret, and its brewing is mostly controlled by a master. Its technology is often passed down from generation to generation or passed down by a group of masters, forming a certain brewing method.