Preparation materials: 2500 grams of ghost ginger, 500 grams of sharp chili peppers, 200 grams of fresh ginger, 150 grams of garlic cloves, 180 grams of fresh soy sauce, soy sauce 760 grams of peanut oil 50 grams of white wine 50 grams of salt 30 grams of monosodium glutamate (MSG) 20 grams of peppercorns in appropriate quantities, 75 grams of rock sugar

1, buy the ginger washed to remove the sand and dry water.

2, ginger cut into slices and put on the salt to kill the water probably need 4 hours.

3, chili peppers washed fresh ginger scraped skin, garlic peeled.

4, rock sugar 75 grams of fresh soy sauce 180 grams of soy sauce 380 grams * 2 monosodium glutamate (MSG) 20 grams of salt a handful of about 30 grams of white wine 50 grams of peanut oil 50 grams.

5, cooking pot on two bags of soybean soy sauce 760 grams, add 180 grams of fresh soy sauce, put rock sugar.

6, open the pot and wait for the rock sugar to melt, turn off the heat and set aside to cool.

7, chili pepper cut into pieces, ginger and garlic slices.

8, with a larger container dry water, first ginger and garlic on the bottom and then put the cut chili.

9, kill the water of the ginger slices with the hands clenched out of the brine in the container.

10, pour the cool soy sauce soup into the container, with disposable gloves and press down hard.

11, pour a high degree of white wine to kill the water of the ginger slices with the hand clenched out of the brine in the container.

12, the pot into the peanut oil is hot, grab a handful of peppercorns into the popping off the heat.

13, the temperature drops to lukewarm cool pepper oil poured into the container.

14, cover the lid sealed and placed in a cool place or refrigerator 5 days after you can eat.