1, ordinary pickles like pickling: 50 kg of ginger, washed and de-hybridized, drying, ventilation for more than a day, there can be no moisture, otherwise pickled out of the black into the tile jar, put a layer of ground ring ghost ginger salt, the amount of salt is 9 kg, put a good amount of water poured into the appropriate amount of water. One day after pouring the tank once, and then two days after pouring the tank once, about 15 days after the edible, white color.

2, to the ghost ginger poured into the sweet noodle sauce, soy sauce, then add sugar, a little oyster sauce, white wine, salt and mix well. Pour the cooled dashi pepper water into the preservation box, not over the ginger can be. Cover and marinate for about 10 days to eat, the longer the flavor the better.

3, the ginger slices, directly with pepper brine marinade, if cut thin one day can eat, commonly known as a halo fresh.