How to pickle ginger

Pickling ginger is as follows:

Materials: five pounds of ginger, 1L of soy sauce, 350ml of soy sauce, salt a packet of ordinary salt 300g, about one-fifth of the pour, a large piece of ginger, about 200-300g, three heads of garlic, millet chili pepper or other chili pepper half a kilogram or so, olive oil 150ml or so, rock sugar five large pieces, a small cup of white wine.

Steps:

1, ginger.

2, wash.

3, dry.

4, dry.

5, a pound of ginger with a 1L jar is just right, after washing the jar remember to dry, the whole process of making do not get wet, or easy to bad.

6, washed the night before, the next night you can do.

7, find a clean and waterless large pot.

8, ginger cut in half, cut and put in the pot.

9, ginger slice.

10, green chili pepper cut into small sections, then cut in half, millet pepper cut small sections.

11, garlic sliced.

12, cut like this.

13, all the materials poured into the basin, and then put soy sauce old soy sauce salt olive oil white wine.

14, stir (with hands with chopsticks with a spoon can be, stirred well on the line).

15, canning.

16, cover the lid, 2 weeks later you can eat.