1. Wash the ginger, it doesn’t matter whether you peel it or not
2. Use a juicer to squeeze it several times until no more juice can be squeezed out
3. The ginger residue is already very dry
4. Squeezed juice and residue
5. The juice is boiled with red sliced sugar
6. Boiled ginger paste
7. Break up clumps of ginger dregs
8. Spread evenly on the baking sheet
9. Bake at 200 degrees for 15 minutes
10. Put it in a bag after cooling, and can be used as a seasoning.
