Sauce-flavored Ghost Ginger

Clean the ghost ginger and drain the water.

Cut into thin slices.

Pour in an appropriate amount of Wanjiaxiang soy sauce and marinate for half a day, then it can be eaten.

Take an appropriate amount of Chinese ginger slices, leave a little soy sauce, add a little dried chili powder and MSG, mix well and it's ready to eat.

Mixed ghost ginger.

If there are a lot of marinated ginger slices, they can be stored in the refrigerator. On the third day of marinating, pour out some of the soy sauce and then add a small bowl of cooled boiled water to dilute it, so that the pickled ginger will not become increasingly salty, affecting the taste. Every two days, turn it over appropriately.

If you buy a lot of Ghost Ginger and can't finish it in a short time, you can wash it, drain the water, and marinate the whole piece directly in soy sauce. Put it in a storage box while marinating. Turn it over every couple of days to ensure it marinates evenly. When eating, slice it, mix with chili powder and MSG, and it's ready. Store it in the refrigerator.