1. Use clean water to select fresh ginger.

2. Pickle Jerusalem artichoke, dig it on a sunny day, add 1 kilogram of spicy noodles, and finally soak the Jerusalem artichoke in sweet sauce, seal it with a lid (made in an urn) for a longer time, and add soy sauce. And it tastes great. Put it in a container. It is better to add less damage and not moldy. It is to wash the ginger, commonly known as ghost ginger.

3. Small white radish and ginger, also known as Jerusalem artichoke, are placed in a basket and must be air-dried before salting. It is a Sichuan home-cooked dish or a Sichuan high-end banquet. Add 5 kg of brown sugar and an appropriate amount of sugar.

①Jiuzijing, commonly known as Jerusalem artichoke, commonly known as Guizijian, Jerusalem artichoke and ginger, is an economic crop of the genus Sunflower in the Asteraceae family.

② Pickled ground ginger is a variety of pickles that is loved by the majority of people in urban and rural areas of Kunming. It is a cheap and high-quality meal. When pickling Jerusalem artichokes of this variety, it is best to pick them on a sunny day, have large pieces, have less damage and are not moldy or rotten. For every 100 kilograms of sun-dried and peeled Jerusalem artichokes, washed and dried, use 9 kilograms of salt, 5 kilograms of brown sugar, 1 kilogram of spicy noodles, and 500 grams of star anise noodles. If rose sugar is available, add an appropriate amount to make it taste more delicious. Preparation method: Sun-dry the fresh Jerusalem artichoke to about 35% dryness, sieve out the soil, wash it, dry the water, then peel off the old stems, then marinate it with salt for two to three days according to the above-mentioned ingredient ratio, and then salt it for two to three days. Add sugar, spicy noodles, and star anise noodles and knead them repeatedly before canning them. They will mature in two to three months.

③ Three pounds each of small white radish, Japanese ginger, and carrots, marinate well to control the moisture. Boil the pepper water and let it cool until it is ready for use. Boil one and a half to two packets of soy sauce and let it cool for later use. Two or three liang each of shredded ginger, garlic slices, and red pepper, add an appropriate amount of white wine and sugar, pour in pepper water, MSG, and soy sauce, stir well, and it can be eaten after a few hours.