Chopped Pepper and Pickled Ginger

Chopped Pepper and Pickled Ginger

1. Wash the young ginger and dry it with water

2. Cut thin slices, add appropriate amount of salt and mix well (sealed with plastic wrap and marinate overnight)

3. Pour out the salted ginger water, add the prepared chopped pepper and mix well

4. Put it into a clean glass bottle without water and oil (boiled water for a few minutes is best for disinfection)

5. Seal with plastic wrap and cap tightly

6. Put it indoors for two days, then refrigerate

7. Take a few slices for breakfast every day, with steamed buns and white porridge as an appetizer to remove cold and dampness.