Authentic Sichuan home-cooked pickled ginger practice

condiments

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Ginger1000g

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Soy sauce 1000g

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Salt100g

condiments

peanut oil

50 grams

Sichuan pepper

5 grams

Eight angles

10g

fennel

5 grams

energy

Five dollars

garlic

5 heads

crystal sugar

30 grams

The practice of pickling foreign ginger

1.

Wash ginger with a brush.

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2.

Take out and drain the water.

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3.

Put it in a basket and lay it flat on it to dry the surface moisture.

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4.

Pour the soy sauce into the pot and bring to a boil.

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5.

Add rock sugar to melt.

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6.

Wash ginger and garlic and slice.

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7.

Put ginger in soy sauce water, and pour in ginger slices and garlic slices.

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8.

Add salt and stir well.

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9.

Heat oil in a pot, add pepper, star anise and fennel and stir-fry until fragrant.

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10.

Cool the oil, pour it into a basin with aniseed, cover it with plastic wrap and marinate it in the shade for half a month.

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