Preparation materials: 1000 grams of ginger, red bell pepper, 150 grams of large grain salt, 5 grams of monosodium glutamate (MSG), 2/3 head of garlic, 1 green bell pepper, 2 slices of allspice, cinnamon, star anise, 20 peppercorns, 6 grams of cumin, 50 grams of soybean soy sauce, 150 grams of aged vinegar

I. Ginger trimmed impurities, cleaned and controlled the water.

Two, cut into slices, add salt seasoning marinade. At least 12 hours. To cover tightly.

Three, prepare the seasoning.

four, put the vinegar, soy sauce and seasoning in a pot, add a little water to boil, pour into a bowl and let cool.

V. Cut the chili pepper into julienne strips and the garlic into slices.

Six: marinated ginger.

seven, ginger in gauze or mesh cloth on the side of the squeeze dry water, the drier the better.

eight, squeeze the water dry ginger pick scattered.

nine, boiled juice fished out of the seasoning.

Ten, the side dishes and the juice poured into the squeezed dry vegetables and mix well to bottle.

XI, into a large mouth glass bottle and compact. You can enjoy it after a few days.