Tools/Materials: 65,438kg of ginger, 6 millet peppers, a handful of garlic, a few slices of ginger, 400g of soy sauce, 20g of soy sauce, 30g of sugar, 30g of aged vinegar, 20g of high-alcohol liquor, 8g of salt and 2g of pepper.
1, a catty of fresh foreign ginger washes the mud on the surface, and then washes a few millet peppers and a handful of garlic.
2. Cut ginger into 5 or 6mm thick slices, cut millet in half, and cut off the end of garlic.
3. Put three kinds of vegetables into a large pot, add 8g of salt, stir well and marinate for four or five hours (if it is hot, remember to seal the lid and marinate in the refrigerator).
4. After pickling, pour out all the pickled water, drain the ginger, and then rinse it with cold boiled water to prevent it from being too salty.
5. Prepare soaking materials: pour 400g of soy sauce, 20g of soy sauce, 30g of white sugar, 30g of mature vinegar and 20g of high-alcohol liquor into a clean water-free and oil-free bowl, stir until the sugar is completely melted, and then sprinkle 2g of pepper granules. Soak the filtered ginger in it, cover it, seal it and put it in the refrigerator for seven days.