Ingredients

500 grams of ghost ginger, a small packet of sweet noodle sauce, three spoons of sugar, three spoons of white wine, a little oil, a little soy sauce, aniseed pepper, an appropriate amount of salt (I can feel the amount Put it in as you like, add more sweet noodle sauce and sugar)

Steps

1. Wash and dry the ghost ginger

2. Let it dry in a ventilated and cool place for about 2 days, until the surface looks wrinkled

3. Place the dried ghost ginger in a crisper or a sealed bottle

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4. Boil the peppercorns and aniseed in water and let it cool for later use

5. Pour the sweet noodle sauce, soy sauce, sugar, a little oil, white wine, and salt into the ghost ginger and mix well.

6. Pour the cooled pepper water into the crisper and cover the ginger.

7. Cover and marinate for about 10 days before eating. The longer the time, the better the taste. Good

Notes

The purpose of air-drying before pickling is to dry out part of the water, so that the taste will be crisper after pickling.

When mixing condiments and marinades, you can use more sweet sauce and white sugar.