Marine, marinate and control the water. Add soy sauce, aniseed, and peppercorns to the pot and cook for 10 minutes. Add sugar, white wine, and fish sauce, bring to a boil, then let cool. Pour in the ginger to cover, and marinate. It takes two days to make.

1. Ingredients

1100g ground ginger, 550g sweet flour, 160g salt, 80g sugar, 110g white wine, 11g pepper, 11g aniseed, appropriate amount of fish sauce

2. Method

1. Wash ground ginger and dry it.

2. Slice the ground ginger and then pickle it with salt. Generally, about 80g of salt is added to one pound of deviled ginger.

3. Wash the peppers, dry them, cut them into the size of green beans, and marinate them with salt.

4. Slice garlic and ginger and set aside. Drain the pickled Japanese ginger and chili peppers and let them cool slightly.

5. Add soy sauce, aniseed, and Sichuan peppercorns to the pot and cook for about 10 minutes. Add sugar, white wine, and fish sauce and bring to a boil. Pickle 1 jin of ghost ginger. It is better to add 50 grams of wine. Add less. Marinate until it becomes stale, then let cool.

6. Let it cool before pouring it in, otherwise the devil's ginger will deteriorate. The amount of water added in the sauce should exceed that of the devil's ginger.

7. Marinate for about two days and then you can eat it.