Pickling method of Guizijiang \x0d\ 1, rinse Guizijiang with clear water, put it in a ventilated and cool place, and let it air-dry for about 3 days, as long as the skin of Guizijiang looks a little wrinkled. \x0d\2. Put the air-dried Guizijiang into a fresh-keeping box or a sealed glass bottle for sealed preservation. \x0d\3. Pour the sweet noodle sauce, soy sauce, sugar, oil consumption and other seasonings into the ginger, stir evenly, and then pour the pepper water at last. \x0d\4. Cover the lid and wait about 0/0 day for the ginger to be marinated. Of course, if the taste is pursued, it can be marinated for a few more days, and the flavor is better.