Ingredients: 250g ginger, 50g soy sauce, 6g salt, 2g sugar10g pepper, 2g aniseed.

Prepare ginger, peel ginger and wash it with water. Slice it with a knife and put it into the pot. Sprinkle with salt and mix well by hand. Marinate for 30 minutes. Squeeze out the water by hand. Boil the soy sauce, sugar, pepper and fennel together in a pot. Pour into a basin and cool.

Put the pickled ginger slices in a bottle, pour in the boiled juice, and soak them on the ginger slices. You can eat it after pickling for one day, and the sweet and crisp sauce ginger is ready.

2. Exercise 2

Ingredients: 800g of tender ginger, 5g of refined salt, 20g of sugar, rice vinegar 150ml, 30ml of balsamic vinegar and 30ml of light soy sauce.

Prepare various raw materials. Tender ginger, washed and dried under running water. Cut into pieces of medium thickness. Cut all the tender ginger and put it in a clean, water-free and oil-free plate. Sprinkle with salt, put on disposable gloves, mix well and marinate for about 1 hour.

Turn over halfway and marinate a lot of juice. Squeeze the salt juice and put it into a glass bottle prepared in advance. Add sugar to ginger. Pour in rice vinegar, balsamic vinegar and soy sauce. The tender ginger should be completely immersed in the sauce and sealed.

3. Exercise 3

Ingredients: manna, ginger, salt, pepper, soy sauce and white wine.

Buy back nectar and wash it. Wash it several times. Be sure to clean it. Wash the ginger. Stir-fry salt with some pepper for later use.

Put the ground ginger on the bottom of the jar, then put the manna on the jar and sprinkle with the freshly fried salt.

Pour some white wine on the salted manna and cover the altar. Marinate it in the corner of the balcony for a day, then take it out and put it in a bottle. Marinate with soy sauce for a week before eating.