Accessories: a pinch of pepper 1, a little cinnamon, a little star anise, a few drops of sesame oil, a little monosodium glutamate, soy sauce100g, 200g of sugar and 300g of vinegar.

Practice steps:

1, wash the ginger.

2. Put it into a mesh screen to dry for 2-3 days, and remove some water.

3. Ingredients: 500g of ginger, 200g of sugar, 300g of vinegar, 0/00g of soy sauce/kloc, a little pepper, a little star anise, a little cinnamon, a little sesame oil and a little monosodium glutamate.

4. Pour sugar, vinegar and soy sauce into the pot.

5. Add pepper, star anise and cinnamon.

6, until the fire is boiling, turn to a small fire and cook until the fragrance of the spices is fully dissolved.

7. Turn off the fire and let it cool.

8. Put the ginger into the clay pot.

9. Pour in the cooled spice juice.

10, press the floating ginger down.

1 1, so that the ginger is completely soaked in the soup.

12, sealed and stored 10 days or so.

13, uncover.

14, take out the ginger.

15, slice.

16, add a little monosodium glutamate and sesame oil and mix well to eat.