Ingredients: galangal 1 000g, red pepper 1 50g, salt, monosodium glutamate 5g, garlic 1 head, green pepper1piece, 2 fragrant leaves, cinnamon, star anise1piece, 20 prickly ash.
Step 1: remove impurities from ginger, wash it, and control the moisture.
Step 2: Cut ginger into sections, marinate with salt for at least 12 hours, and cover tightly.
Step three, prepare the seasoning.
Step 4, put vinegar, soy sauce and seasoning into a pot, add a little water to boil, and pour into a bowl to cool.
Step five, shred the pepper and slice the garlic.
Step 6: Pickle the ginger.
Step 7, put ginger into gauze or mesh cloth to squeeze out water. The drier the better.
Step 8, pick up the squeezed ginger.
Step 9, take the seasoning out of the cooked juice.
Step 10: Pour the side dishes and juice into the squeezed vegetables, mix well and bottle.
Step 1 1, put it in a large glass bottle and compact it. You can enjoy it in a few days.