Cooking Steps

1. 

   Step1:Wash the ginger and cut it into pieces. Marinate it in salt. It needs to be marinated for 24 hour

2. 

   Step2:Press soy sauce half a day ahead of the time when ginger is marinated for 24 hours. (I put 2 jin of soy sauce. It can be reduced. I'm to cover ginger). Put sugar in the soy sauce. Boil it. Let it cool

3. 

   Step3:Pour the white wine into the cold soy sauce. 10 jin of ginger needs half a jin of white wine. Use 50 degrees. Don't overdo it

4. 

   Step4:Slice garlic. Shred ginge

5. 

   Step5:When the ginger is pickled for 24 hours, pour out the water. Mix the ginger and garlic. Then pour them into the jar

6. 

   Step6:Pour the dried soy sauce into the pot. It needs to be marinated for 20 days before you can eat it. You can mix it back and forth in the middle. There is no soy sauce on the top

7. 

   Step7:Just pickled ginger. Wait 20 days