Wood ginger seed, also known as: mountain pepper, ramekin firewood, slippery leaf tree, mountain ginger seed. Early summer is the season when mountain peppercorns are picked in abundance. It's also just over 1 month old. It's fragile and will turn black after a few days of freshness. In order to preserve its unique flavor and texture. We often make an infusion of mountain pepper oil to eat. It can be stored for more than 1 year. The flavor is indescribable. Always love it to the point of eating it with the little green fruits. The whole day is happy. A mouthful of rich, lingering flavor. I can't leave it out of my gazpacho. Cold noodles are a must. You can put a little bit of it in hotpot stew and stir-fry. Make sour soup fish too. You can put a little in stir-fry and everything.

1 fresh wood ginger picked in the countryside, it is very fragile. If you mess it up, it will turn black.

2 Cut off the branches and leaves of the wood ginger seed.

3 into a clean pot

4 add chili powder

5 add the right amount of salt

6 heat the oil

7 splash of oil and stir

8 sealed and bottled, need to eat at any time when you can take it

The practice is very simple

in fact, it is to wash the wood pulp son clean, drain the water, oil boiling, wood pulp The oil boils, the wood pulp is poured in (you can add chili), cover the lid, the oil cools down, it's OK