1. Making ginger juice: Wash fresh ginger, crush it with a meat blender, add a little water and mix well to squeeze out ginger juice for later use.

2. Making cake powder: wash the glutinous rice with warm water at 50 ~ 60℃ for 4 ~ 5 minutes, take it out and spread it in a dustpan to drain the water, stir-fry it with river sand fire the next morning, and don't fry it yellow, then grind it into fine vermicelli (cake powder, also known as hero powder), and then spread it in the dustpan and expose it on the ground for 2 ~ 3 days, so that there is no noise when kneading the powder into dough.

3. Boil brown sugar: add water to brown sugar, filter and precipitate, remove impurities, then add ginger juice and cake powder into the pot (a small amount should be added gradually to avoid agglomeration) and continue to boil. The temperature should be controlled at 80 ~ 90℃, which is not suitable for fire. While baking, stir evenly, so that the starch and ginger juice gradually become thick paste. Add high-quality cooked oil, continue to boil, then add sesame seeds and spices and mix well.

ginger candy

4. Slice the ginger paste thinly on the table: scoop the prepared ginger paste onto the table, spread it out and cool it, then use a skewer to slice it thinly, cut it into strips with a length of 8 cm and a width of 3 cm, and box it.