Ghost ginger can also be called chrysanthemum. Commonly known as ghost ginger, some places also known as ginger not spicy, ginger, is a kind of chrysanthemum family sunflower genus of agricultural crops, in our country belongs to a wide range of distribution of cash crops.

Simple pickling method of ghost ginger: 1, ghost ginger, carrots, carrots, each three, four pounds, dry water spare. 2, boil a packet to two packets of soy sauce cooled to be used. 3, burn pepper water cooled, and then ginger, garlic, red pepper with white wine, sugar in the right amount of pouring into the pepper water, at the same time will be the monosodium glutamate, soy sauce, stirring sufficiently, will be ready to put the ghost ginger, carrots, carrots, small white pepper pepper water, a few hours can be eaten. water, a few hours later you can eat.

Curing ghost ginger, sunny day digging, chunks of fat, less broken and not moldy as well. Every I00 kilograms of sun-dried and cut off the old handle, washed and dried after the water of the ghost ginger, with 8 kilograms of salt, 4 kilograms of brown sugar, 1 kilogram of chili noodles, 500 grams of star anise noodles. If there is rose sugar, you can add the right amount of better flavor. Production method: the fresh ghost ginger sun to about 35% dryness, sieve off the soil for cleaning, drying water, and then cut off the old handle, and then according to the proportion of the above materials first salt, and then sugar, anise noodles, chili noodles into the repeated rubbing evenly after canning.