1. Take 200g of ginger out of the mud and wash it. Most of the ginger sold in the market is dried ginger, so it is best to soak it in water for about 30 minutes after washing, which is not only beneficial to peeling but also easy to juice.

2. Peel the washed and soaked ginger. Ginger skin is thin and soft, so it is recommended to peel it with an iron spoon. The iron spoon is thinner than the peeler, and the ginger is small, so it is not easy to clamp. Blade products such as peelers are sharp and easy to hurt hands.

3. Put peeled ginger into a fresh-keeping bag and put it in the refrigerator. Refrigerate for about 30 minutes until the ginger becomes slightly soft. The longer the cold storage time, the softer the ginger, and the easier it is to juice.

4. Cut the refrigerated ginger into cubes, and mash the diced ginger with garlic or garlic masher. If there is no such vessel at home, you can also break it with a knife and chop it into fine powder for later use.

5. Squeeze ginger paste with gauze. Squeeze several times at a time, and put the drained Jiang Mo on a plate for later use. Pay attention to this step to wear disposable gloves to avoid ginger juice.

6. Boil the squeezed ginger juice, let it cool, put it into a graduated vial and put it in the refrigerator for refrigeration. Squeeze the ginger powder, put it in a clean fresh-keeping bag and refrigerate it in the refrigerator. Generally it can be refrigerated for about 5 days.

7. The ginger juice is finished.