Spicy sauce and ginger

Ginger, something you've known since childhood. Then I heard there was a thing called the tara that was good for diabetes. And then later, it turned out that this is what you used to call an old ginger, which is also called a ghost ginger. What's the name? It's been eating for many years, but the way the ginger eats it, it really hurts. Ginger seems to be mostly pickled, but how to pick it up is a mist, as ginger is usually bought off-the-shelf. And suddenly he decided to pick his own ginger. Look at a lot of things, find something that's either easy to operate or looks like a regular ginger. It's the shortest time. It's a spicy ginger. Three days. But two sauces, bean petals and spicy bean bean bean bean bean bean. And there's only homemade bean petals, a little spicy, and the soy sauce is one. At first it's just a little bit of work, and it's hard to measure the aroma when you're at the end of the day, so just add a little ginger and a half a pound, which is the least that can be measured. No more. It's simple, just three days of patience. It's finally possible to open the table and the ginger is slightly red with bean petal sauce, which looks appetizing。