• 

  1

  Choose ginger with more buds.

• 

  2

  Remove the red skin, wash it and drain it.

• 

  3

  Cut into chunks.

• 

  4

  Put it into the container.

• 

  5

  Add salt.

• 

  6

  Mix well and let it sit for about 2 hours to release the water.

• 

  7

  Spread out the ginger and dry it.

• 

  8

  Put the dried ginger into the bottle.

• 

  9

  Add bean paste and marinate for 24 hours before serving.

Tips

As long as the bean paste can submerge the ginger, it does not necessarily have to strictly follow the reference value of the ingredients; the prepared bean paste and ginger can be sealed and stored in a glass bottle. If you use clean chopsticks without oil and water every time, There is no problem in keeping it for a month.