Ingredients: 2 kg of ginger, 220g of soy sauce, 30g of oyster sauce, 5g of sugar10g, 5g of salt, and appropriate amount of cold boiled water.

Practice steps:

Knead the bought ginger repeatedly in clean water, and then clean it. Drain the washed ginger and dry it in a ventilated place for 2-3 days to make the surface of ginger slightly wrinkled. Ventilated ginger tastes sweeter and crisper.

Prepare a container for pickling ginger, disinfect it with hot water first, and dry the water for later use. Prepare a large bowl, add soy sauce, oyster sauce, sugar and salt, and stir with a spoon until all the sugar and salt are melted. Put ginger in a container, then pour the prepared juice into it, and then slowly pour in a proper amount of cold water.

All the juice did not flow through the ginger, so tighten the bottle cap. Marinate the container in a cool and ventilated place for 10- 15 days and serve. You can also put the container in the refrigerator for refrigeration. You can mix some sesame oil or cooked cooking oil before eating when pickling. Or just take it out and cut it into small pieces to eat, just as delicious.

The container containing ginger must be thoroughly disinfected and cleaned without oil and water, otherwise it will easily deteriorate or affect the taste. When the salted ginger is ready to eat, it should be taken out with clean chopsticks or spoons, without water or oil, otherwise it will easily lead to the bad taste of the salted ginger.