1. How to quickly soak ginseng: in the morning, put about 1.5 liters of cold water and rinsed ginseng into a clean, oil-free stewing pot, and put the gas on Slowly heat the water over the lowest heat on the stove until it boils, then simmer for a while, preferably about two hours.

2. Turn off the heat and put the braised ginseng into the stew pot and simmer for about 8 hours. The first stew will make the ginseng slightly softer and larger.

3. Clean up the ginseng at night, cut off the ginseng spit, cut the ginseng in a straight direction, take out the internal organs, and rinse the ginseng with impurities.

4. Pour 1.5 liters of mineral water or purified water and washed ginseng into the inner pot of the stew pot. Bring to a boil over high heat, then turn to low heat and simmer for 30-40 minutes. Remove from the heat and put into the stew pot and simmer until the third time. The next morning, stew for the second time until the ginseng becomes larger and softer. Use chopsticks to pinch the middle of the ginseng and let both ends sink. If there are some hard ones, cook again for 10-20 minutes, then let cool naturally and soak. Just put the fermented ginseng in a container and freeze it in the refrigerator.

5. Other methods of soaking ginseng are very troublesome and take about five days to soak. It is faster to follow the above method. You may wish to try it.