Spicy sauce and ginger
By VicentaLakin
Relatives had themselves reclaimed a wasteland, growing green vegetables for four seasons of spring, summer, autumn and winter, and had ensured that they would take care of their immediate neighbours and friends while they were self-sufficient. Some gingers were harvested a few days ago. Bring me some. It's made of raw pickles, and it's made of a fast-growing pickle
Recipe Recommendations
- Fresh artichoke 1000 grams
- Pi County bean paste 2 tablespoons
- Haitian spicy bean paste 2 tablespoons
- white sugar 2 tablespoons
- salt 30 grams
- slightly spicy
- pickled
- half an hour
- simple
Steps for Spicy sauce and ginger
1
Ginger wash and dry water
2
sliced into thin pieces around 3 mm, salinized evenly with their hands, salted into softly controlled dry water
3
Take half of the ginger chips and put two spoons of soy sauce and a large spoon of sugar
4
Prepare to wash and dry the containers with ginger, and put the gills in there
5
The remaining half of the ginger chips are evenly mixed with two spoons of margarine and a large spoon of sugar
6
You can eat it in a sealed tank for more than three days