Accessories: salt, soy sauce, sugar and mature vinegar.

1, Alpinia, wash the sediment and dry the water.

2. After drying in the sun, cut the galangal into thick slices, sprinkle with salt, mix well and marinate for 2 hours, and then squeeze out the water.

3. Pour the soy sauce, sugar and mature vinegar into a boiling pot and cool.

4. Put Alpinia officinarum in a clean small basin, pour in the cooked juice, and turn over and marinate.