[combining Medicine with Food] Perilla Ginger——don’t Eat Too Much Ginger without Removing Ginger
1.
Wash the perilla leaves and set aside to dry.
2.
Wash and peel the Aberdeen ginger and put it in a clean basket to dry.
3.
Cut the ginger into thin slices.
4.
Seal the tank and place it in a disinfection cabinet (you can also use boiling water for disinfection), and put sliced ginger.
5.
Spread a layer of perilla leaves on the ginger slices.
6.
Put a layer of rock sugar and a pinch of salt.
7.
Stack them one by one until the entire bottle is filled and pour the rice vinegar.
8.
Keep it tightly sealed, and usually wait a week to 10 days before taking it out and eating it.
9.
It can be used for porridge or sushi, which is a bit like sushi ginger in Japanese ingredients.