1. The first step is to process the ingredients. First prepare more than half a basin of water, add a handful of edible salt, stir and melt, then pour in the prepared ginger and soak for 20 minutes. Soaking ginger in salt water can remove impurities on the surface.

2. After soaking ginger for 20 minutes, wash it repeatedly. If the surface of ginger is not good, tear it off so as not to affect the taste. Ginger is different from other ingredients, and it is especially easy to hide evil and shelter evil, so it must be carefully cleaned; Rinse with clear water for more than six times, and the water becomes clear, which can remove the moisture on the surface of ginger and dry it in the air, which is beneficial to the later preservation.

3. Next, prepare a piece of ginger and slice it. Cut the green pepper into pepper rings for later use. After the red pepper is cut into rings, put the ginger slices together.

4. After the moisture on the surface of ginger is dried, put it on the chopping board and cut into thick slices. If the ginger is too small, you can cut it in half. After cutting, ginger should be put into a pot for later use.

5. Prepare a water-free and oil-free box or glass jar. Add 230 grams of soy sauce, 230 grams of soy sauce, soy sauce and soy sauce are one to one, add 200 grams of mature vinegar, and add less if you don't like it too sour. Add 30 grams of monosodium glutamate, 60 grams of salt and 20 grams of sugar, and then stir the seasoning until it is fully melted. You must add monosodium glutamate here, or it won't taste good.

6. After the seasoning melts, pour in 2000 grams of ginger and mix well. Add ginger slices and green peppers and mix well, mainly to add flavor. Then cover the prepared ginger and seal it with plastic wrap.