1. Rinse the ginger with the skin and boil it with appropriate amount of water until it is just cooked through.
2. A pound of washed red dates that have been pitted and cut are added to the ginger boiling water to make a puree, and then add the cooled and cut ginger slices and beat into a thin puree.
3. Pour into the wok, add two small bowls of water to make a paste.
4. Stir in one pound of Taikoo brown sugar while heating.
5. Keep the heat on medium and low, stir once every five to ten minutes (see the pot, anti-sticking pot).
6. About 90 minutes, it can be boiled and can be easily fished into a ball with chopsticks to complete.
7. Put it in a clean container while it is slightly hot, and store it in the refrigerator with a tightly sealed lid. After opening, try to consume it within half a year.
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