Ginger slices with white sugar are washed with fresh ginger, peeled and cut into 3-5 mm slices, and the materials are 50 parts of ginger, 32 parts of white sugar, 4 parts of white sugar powder and 0.25 part of citric acid. First, prepare citric acid solution with the same weight as ginger slices, heat it with ginger slices until it boils, take out ginger slices, rinse them, and drain the water. Prepare 62% ~ 65% concentrated sugar solution, add 0. 15% citric acid to boil to dissolve all the sugar, filter out impurities, put ginger slices and cook until the sugar solution is sticky, and stop the fire when the liquid drops into beads. Take out ginger slices, sprinkle with white sugar powder after taking out ginger slices, mix well, and spread them in the sun for 1 ~ 2 days or put them in a 4400 curing barn.

Fresh and plump fresh ginger is selected for honey soaking, washed and peeled, cut into squares 1 cm square, boiled with 4 parts of water according to 1 part of ginger, and drained; Then put 1 part ginger and 2 parts honey into the pot and boil again, skim off the foam to make sweet, spicy and delicious honey-soaked ginger.

Take fresh ginger 100 kg, salt 20 kg, red distiller's grains 13 kg, wash and peel fresh ginger, and put it in a jar. Add 35 kilograms of salt to water and bring to a boil. After cooling, add red distiller's grains and stir well. Then pour them into the ginger pot. Distiller's grains juice will drown ginger. It can be eaten after 30 days of sealing and pickling.

Sweet and sour tender ginger is fresh and tender ginger, which is washed and peeled, cut into ginger slices with the thickness of 1 mm and put into a jar. Take 1 part white sugar, 1 part vinegar and 1 part soy sauce, mix and boil to obtain sweet and sour solution, then add 30% salt according to the total weight of the sweet and sour solution, cook Buddha again, cool and pour this solution into a ginger jar until the ginger slices are completely submerged, cover the ginger surface with bamboo net, and press it with stones to avoid dehalogenation of the ginger slices. Then, the jar mouth was sealed and marinated for about 15 ~ 25 days to obtain delicious sweet and sour ginger slices.

Five kinds of dried ginger Wash and peel fresh ginger, rinse with clear water, and then put a layer of ginger and a layer of salt in the jar (cover 30 kg of ginger per 100 kg). After soaking in cold boiled water for 15 days, take it out and dry it to 80%, and beat it with a mallet. The ingredients per 100 kg of finished product are: sugar 10 kg, licorice water 10 kg, 0.4 kg of citric acid, and 20 g of amaranth. Then, the pickled ginger blank is mixed with these ingredients, stirred for 2-3 times, compacted in a cylinder, turned once the next day, and fished out on the third day without shrinkage.

Fresh and tender ginger is selected for the sauce-made ginger slices, and then 100 parts of ginger and 10 parts of salt are used to marinate one layer, and the noodles are turned every five days, and the marinated ginger blank can be marinated after about 15 days. Cut the pickled ginger blank into pieces with a thickness of 3mm, put them into cloth bags, each bag is 2-3kg, according to 100 pieces of ginger and 50 pieces of high-quality batter, put them into the sauce jar, rake them twice a day, and after 7- 10 days of treatment, the sauce ginger with dark brown color, salty, spicy, fresh, tender and crisp can be made.

Sour ginger: Slice ginger, put it in a container, add proper amount of saccharin and salt to white vinegar, boil it, pour it into the container and soak it for 2-3 days. It has the effect of relieving summer heat.