Ingredients: ginger, Liubiju five-spice black bean sauce Seasoning: light soy sauce, sugar Method: 1. Take a large piece of ginger, wash it, peel it, and cut it into thin slices. Place it in an empty container and dry it until it is 70% dry. 2. Raw

Take 1/3 cup and cook it with about 130 grams of five-spice black bean into a paste. Add two tablespoons of sugar and let it dissolve. Then add the dried ginger slices and mix well. 3. Put the mixed ginger into a covered porcelain container and let it taste

One night, it can be eaten the next day.

Raw material formula: 100 kg of fresh ginger, 15 kg of tempeh, 3 kg of soy sauce, 1 kg of white wine, 100 g of sodium benzoate. Production method: 1. Ingredients selection: Fresh ginger should be bright yellow in color, tender and juicy in texture, and spicy in taste.

Tempeh needs to be high-quality, fresh, fragrant and dark in color.

2. Cut into flaps: Cut one end of the ginger branch into flaps, and then cut into 3 to 4 pieces according to the size of the ginger.

3. Sun-explosion: Place the above-mentioned ginger slices on a bamboo mat and sun-dry them to about 60 kilograms per 100 kilograms.

4. Steamed tempeh: At the same time as drying the ginger, place the tempeh in an open tripod, a pot of water and abalone, and steam and sterilize it. Wait until the edge of the steamer cover is steamed.

5. Mix the steamed tempeh into the sun-dried ginger slices, put one layer of ginger and one layer of tempeh into a jar and compress.

6. Ingredients and sealing: Take out the ginger slices after 10 to 15 days, sift out the tempeh, add soy sauce, white wine and other auxiliary ingredients into the ginger slices, mix well, pack into a jar, press tightly and seal.

After 20 to 30 days of pickling, the pickled ginger will be yellow-brown in color, fresh in taste, spicy, crisp and tender.