How to make soy sauce-flavored ginger

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor will now introduce to you the sauce-flavored Japanese ginger. Let’s learn it quickly.

1. Wash the ginger and drain.

2. Cut into thin slices.

3. Pour in an appropriate amount of Wanjiaxiang soy sauce and marinate for half a day before eating.

4. Take appropriate amount of ginger slices, leave a little soy sauce, add a little dry chili powder and MSG, mix well and eat.

5. Mix the Japanese ginger.

6. If you pickle too much ginger slices, you can store them in the refrigerator. On the third day of pickling, pour out some of the soy sauce and add a small bowl of cold boiled water to dilute it. This way, the ginger will not become more and more salty and affect the taste. Turn it over every two days.

7. If you buy a lot of ginger and cannot finish it in a short time, you can wash it, drain the water, and marinate the whole thing with soy sauce. Place in a fresh-keeping box while marinating. Turn it over every two days to ensure it is evenly marinated. When eating, cut into slices and mix with chili powder and MSG. Store in refrigerator.

Maybe you have eaten soy-flavored ginger in a big hotel, or maybe you have also eaten it in a food stall. But I believe that since you know the recipe well, the taste of the food you make yourself will definitely be much better than those made in these places.