Ginger

500g

Sugar

200g

Vinegar

300g

Soy Sauce

100g

Supplementary Ingredients

Pepper

Small Pieces

Specialty of Anise

Smaller <

Cinnamon

Pinch

Scented oil

Pinch

Monosodium glutamate

Pinch

Steps

1. Wash the ginger

2. Put it into a mesh sieve to dry for 2-3 days, take off some of the moisture

3. 300 grams of sugar, vinegar, 100 grams of soy sauce, a little pepper, a little anise, a little cinnamon, a little sesame oil, a little monosodium glutamate

4. Sugar, vinegar, soy sauce poured into a pot

5. Add pepper, anise, cinnamon

6. To the fire to boil, turn the fire to small, simmering to the spices of the aroma of the fully dissolved

7. Put the ginger into a clay pot

9. Pour in the cooled spice juice

10. Press down the ginger that floats up

11. Make the ginger completely soaked in the soup

12. Put the lid on it, seal it and store it in a tightly sealed place for about 10 days

13. Uncover the lid

14. Fish out the ginger

15. Slice it

16. Add a little monosodium glutamate and sesame oil and mix well

16.