1. Wash and dry ginger.
2. Cut into thin slices of about 3mm, sprinkle with salt by hand, stir well, and marinate until the water is soft and dry.
3. Take half ginger slices and add 2 tablespoons Pixian bean paste and 1 tablespoon sugar.
4. Stir thoroughly.
5. Put 2 tablespoons Haitian spicy bean paste and 1 tablespoon sugar on the remaining half of ginger slices.
6. Stir thoroughly.
7. Put it in a sealed can and keep it for more than 3 days before eating.