Wash the fresh ginger and scrape off the skin, then stack it in the bowl with a layer of salt and ginger (30 kg of salt per 100 kg of fresh ginger, less salt at the bottom, and a little more at the top). After stacking fresh ginger, pour cold water into the tank, soak it for about 15 days, and then remove the soaked ginger until it reaches 80% dry. The prepared ginger biscuits were mixed with 300 g of sugar per 100 kg, 400 g of citric acid, 10 kg of licorice liquor, and 10 g of food red. After mixing and mixing, they were soaked in the cylinder and turned with a wooden stick the next day. Three days later, Remove the baking or drying to Bacheng dry and get the finished product.
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