The first and most important step in making ginger sugar is to boil it. Mix yellow sugar and white sugar, boil it into syrup in a large iron pot that can only be moved, add finely ground Jiang Mo, and keep stirring and boiling. Whether the sugar can have a symmetrical and thick "ginger feeling" depends on this constant, uniform and forward stirring process. This process should be maintained for at least a few hours. The second step. I will call it "sugar-drying". When the pot of ginger syrup is boiling, fragrant and even in color, that is, the pot is lifted and poured evenly on the stone slab. The boiling slurry flows on the cool stone slab, and on this side, the spoon swims quickly and steadily in the Zhangxu area, holding a plasterer's usual shovel to shovel the slurry that intends to flow out of the border line back into the territory. This process is very grinding. We must work hard, and we must not let the syrup flow out, let alone let the sugar get too cold and stick to the slate. Therefore, we must constantly shovel the sugar on the edge to the center, just like we knead the flour. This process lasted for nearly 20 minutes, until the syrup turned into sugar noodles, and a big brown tuo piled up on the slate. Because it is still in a relatively high temperature state, the big tuo will slowly spread into a thick cake, so, Continue to knead the step into a tuo. The third process, I call it "sugar pulling". When the sugar surface is a little cold and people can't touch it, you can start sugar pulling. There is an iron hook on the side of the outer wall of the store door. How to describe this thing? In fact, it can be simply imagined as a nearly 3-foot iron rod, one end of which is fixed on the wall, extending one foot outward (that is, the iron rod), and then bending the remaining length into a horseshoe shape (that is, the iron hook). Put the sugar noodles in the center on the iron hook, and because of gravity and the fluidity of the high-temperature sugar noodles, it will divide its forces into two ways and sag from both sides of the iron hook to the unchanging mother earth. So, Put it on the iron hook, and repeat it for nearly 3-5 minutes until the sugar surface is not easy to sag. When it is no longer easy to sag, the spoon begins to appear in BLACKPINK. Classic action record: stretch the sugar surface outward and downward by about 1.5 meters, obliquely put it into the arm in the middle, twist a knot, quickly throw the knot on the iron hook, and then pull the sugar from the bottom. Repeat this. Nearly 10 minutes. I think this is the reason why ginger candy has Lamian Noodles stripes. The fourth process, I euphemistically call it "pulling sugar". When the sugar noodles have a certain toughness, you can pull the candy bars at the bottom. This action is similar to pulling sugar, but the difference is that the length of "pulling sugar" is shortened by nearly half, and then only a handful at the bottom is pulled into thin candy bars, each of which. It is convenient to cut. This process is more laborious as the sugar noodles get smaller and smaller, and the temperature of the sugar body decreases faster and faster. If the sugar pulling speed is not well controlled, it is very likely that a large piece of sugar will freeze on the iron hook. The fifth process, "cutting sugar", is nothing more than cutting thin sugar strips into small pieces, which are delicious and delicious in Xiangxi.