1, the preparation of fresh ginger washed with water, remove the water and then placed in a cool place to dry for two to three days, such as it is the surface of the dehydrated after the collection of spare.

2, after the drying of the ginger in a bottle or jar can be sealed, and then the pepper spices with water to boil after cooling spare.

3, the ready noodle sauce and soy sauce and sugar and a small amount of oyster sauce and white wine together, and then put together in the ginger, and then finally the boiled peppercorns water poured into the ginger, after mixing well sealed marinade.

4, fifteen days or so inside the ginger will be able to taste, but the longer it marinates, the better the flavor, the sauce flavor is also more intense. Usually want to eat when you can take out and wash, cut into thin julienne add sesame oil seasoning.