Preparation materials: 1g of ginger, 15g of red pepper, 15g of big salt, 5g of monosodium glutamate, 2/3 heads of garlic, 1 green pepper, 2 slices of fragrant leaves, 1 cinnamon, 1 star anise, 2 peppers, 6g of fennel, 5g of soy sauce, 15g of mature vinegar

1.

second, cut into pieces, add salt and marinate. Marinate for at least 12 hours. Cover it tightly.

third, prepare seasoning.

fourthly, put vinegar, soy sauce and seasoning into a pot, add a little water (water is controlled according to the size of the container), boil it, and pour it into a bowl to cool.

5. shred the pepper and slice the garlic.

VI. Pickled foreign ginger.

7. put the ginger in gauze or mesh cloth to squeeze out the water, and the more dry it is, the better.

eight, pick up the dried ginger.

9. Remove the seasoning from the cooked juice.

ten, pour the side dishes and juice into the squeezed vegetables, mix well and bottle.

Xi. put it into a large glass bottle and compact it. You can enjoy it in a few days.