[Pickled Japanese Ginger] --- A crisp and refreshing pickled side dish

Soak the ghost ginger in water and wash it clean, then place the cleaned ghost ginger in a ventilated and cool place to air dry.

500g sweet bean sauce, 150g salt, 80g sugar, 100g white liquor, 150g light soy sauce, 10g Sichuan peppercorns, 10g star anise, prepare all kinds of seasonings

After boiling Sichuan peppercorns and star anise in water, let it cool and set aside.

Put the galangal into the pickled vegetable jar

Then add sweet bean paste, salt, sugar, light soy sauce, and white liquor in turn, and finally pour the cooled Sichuan peppercorn and star anise water into the jar.

Seal and marinate for 20 days before taking out to eat