Cold Dressed Japanese Ginger (Jerusalem Artichoke)

Clean the batwing ginger, cut it into large pieces in half, rub evenly with salt, and marinate (at least 1 day).

Add the chopped scallions

Make chili oil using small dried red chilies brought back from the countryside by my mother-in-law

Heat oil in a pan, cut the chili peppers and put them into a bowl. When the oil is hot, turn off the heat and pour the oil into the bowl to make fragrant chili oil! (If you don't want to use chili oil, this step can be skipped O(∩_∩)O~)

Cut the bitter chrysanthemum into sections

Cut the radish into thin strips

Place the shredded radish on top of the bathed ginger and sprinkle with salt to pickle.

As mentioned above, shred the carrots (because my good friend likes to eat large pieces of carrots, I cut them into large pieces), cucumber shreds, purple onion, etc., and place them on a plate. If you like to add other vegetables, you can also do so according to your own preference.

Ingredients are starting, a small amount of rice vinegar

An appropriate amount of white sugar

Add the MSG at the end

Salt, appropriate amount

More Pinxian Soy Sauce

The sesame oil must be a bit more.

I chose to use retail sesame oil; personally, I think it doesn't taste as good as cooking with whole Sichuan peppercorns myself.

The sesame oil on top of the sesame paste can be added to the sesame paste if friends like to eat sesame paste.

Rinse the pickled ghost ginger a few times according to your taste. Since this time I only marinated it for a short period, I just washed it once, mixed all the seasonings together, and it turned out extremely delicious, looking very appetizing.

Colleagues all like to eat it. Alright, it's done. If you have galangal in your backyard, why not mix some at home and give it a try?