Preparation materials: 250g ginger, 250g brown sugar, 100g water

Production steps:

1. Choose ginger with no scars on the surface and good quality (preferably It is young ginger and has no coarse fiber inside.) Brush clean and set aside.

2. There is no need to peel the ginger, just cut it into thin slices. Note: It is more appropriate to cut ginger into slices of about 0.2cm--0.3cm. If it is too thin, the finished product will be easy to curl, and if it is too thick, it will not taste good.

3. Put the ginger slices into the pot, add brown sugar, and stir-fry over medium heat.

4. After the brown sugar melts, add 100g of water, turn to low heat and simmer slowly. During this period, stir up and down from time to time.

5. Stir-fry until the water in the pot is almost dry and granular brown sugar crystals appear on the surface of the ginger slices. Turn off the heat and use the remaining heat to allow the water to continue to evaporate until the candied fruit becomes dry and has a powdery feel. .

6. Take the candied fruit out, put it in a sealed box and let it cool before eating.

7. It doesn’t matter if you can’t finish it all at once. It can be stored in an airtight container for a long time.