Delightful Devil Ginger
1.
The bought Jerusalem artichoke washes away the sediment and controls the moisture
2.
It takes about 4 hours to cut the Jerusalem artichoke into slices and add salt to remove the moisture.
3.
Wash the chili, peel off the fresh ginger, peel off the garlic
4.
Rock sugar 75g umami soy sauce 180g soy sauce 380g*2 20g monosodium glutamate a handful of salt is about 30g high white wine 50g peanut oil 50g
5.
Put two bags of 760 grams of soy sauce in a boiling pot, add 180 grams of umami soy sauce, and put rock sugar on
6.
After boiling, wait until the rock sugar melts, turn off the heat and let cool for later use
7.
Cut pepper into sections, slice ginger and garlic
8.
Use a larger container to dry the water, first put the ginger and garlic on the bottom and then put the chopped pepper
9.
The dried Jerusalem artichoke slices are grabbed out of the salt water by hand and placed in the container
10.
Pour the cold soy sauce soup into the container and press down firmly with disposable gloves
11.
Pour the high white wine to kill the water of the Jerusalem artichoke slices, grab the salt water by hand and place it in the container
12.
Put peanut oil in the pot and heat it up, grab a handful of peppercorns, put it in the sauce and let the heat
13.
When the temperature drops to a cool temperature, pour the pepper oil into the container
14.
Put the lid on and put it in a cool place or in the refrigerator for 5 days before eating
Tips:
Xiaoyingzi's words:
1. Jerusalem artichoke has a crisp taste and a lot of water, so salt must be used to remove the water before marinating, and then the water must be cleaned. If the water is too much, it will become sour with the marinating time, and it will be easily broken.
2. The pickled soy sauce used is ordinary soy sauce with umami soy sauce. MSG can be left on or off, it is completely seasoning to increase the taste.
