1. Remove the mud and wash 200 grams of ginger. Most of the ginger sold in the market is dried ginger, so it is best to soak it in clean water for about 30 minutes after washing, which is not only helpful for peeling but also easy to release the juice.

2. Peel the washed and soaked ginger. The skin of ginger is thin and soft. It is recommended to use an iron spoon to peel the skin. The iron spoon can peel thinner skin than a peeler. Moreover, the ginger pieces are small and difficult to hold. The sharp blades of peelers and other products can easily hurt your hands.

3. Pack the peeled ginger in a plastic bag and store it in the refrigerator. Refrigerate for about 30 minutes, until the ginger becomes slightly soft to the touch. The longer the refrigeration time, the softer the ginger body will be and the easier it will be to produce juice.

4. Cut the refrigerated ginger into small dices, and use a garlic mortar or garlic press to mash the diced ginger into puree. If you don’t have such utensils at home, you can also smash them with a knife and chop them into fine pieces for later use.

5. Use gauze to squeeze the juice from the pounded ginger paste. Squeeze a small amount at a time several times, squeeze out the juice from the minced ginger and put it on a plate for later use. Be sure to wear disposable gloves during this step to avoid ginger juice from being spicy on your hands.

6. Boil the squeezed pure ginger juice, let it cool, put it into a graduated bottle, and store it in the refrigerator. Squeeze out the juice from the minced ginger and put it in a clean plastic bag and put it in the refrigerator. Generally, it can be stored in the refrigerator for about 5 days.