• 

  1

  Make the sauce first. Heat an appropriate amount of oil in a pot, and stir-fry the Sichuan peppercorns and chilies until fragrant.

• 

  2

  4 tablespoons of light soy sauce.

• 

  3

  A spoonful of sugar.

• 

  4

  A spoonful of dark soy sauce.

• 

  5

  3 teaspoons of salt.

• 

  6

  Bring to a gentle boil and turn off the heat.

• 

  7

  Let cool.

• 

  8

  While the sauce is cooling, prepare 500g of ginger. Wash and remove the tips, leaving 420g of ginger.

• 

  9

  Cut into thin slices.

• 

  10

  Green and red pepper, garlic slices.

• 

  11

  Pour the ginger, green and red peppers, and garlic slices into the cooled sauce, and drizzle with high-strength white wine.

• 

  12

  Mix well.

• 

  13

  The sauce may not cover the ginger at first, but after 20 to 30 minutes, some of the water will drain out.

• 

  14

  Finished product.

• 

  15

  Store in the refrigerator.

Tips

The utensils for measuring seasonings are not uniform. You can increase or decrease it according to the amount of ginger and taste.