Ginger with Gewu sauce

Produced in Yancheng, Jiangsu. The best tender ginger should be selected to make ginger sauce. The fiber of this tender ginger is not hardened, but it has the spicy taste of ginger. First, scrape off the ginger skin, wash it with clear water and soak it in 10% salt water. Then cut the tender ginger into thin slices. Gewu's master who makes ginger sauce is called the magic knife hand. One inch of tender ginger can be cut into more than 100 pieces, which are oval in shape. Boil the cut ginger slices in boiling water until they are half cooked. When the ginger slices are slightly transparent and bright, they can be taken out, then soaked in clear water, fished up and drained, and dried in the sun for 3-5 days, so that the moisture and spicy taste can be distributed. Then several kinds of sugar, monosodium glutamate, fine salt, flour, clear water and auxiliary materials are used in proportion, and they are boiled in a pot to form a thin and sweet sauce milk. After cooling, the ginger slices are poured in, and after repeated stirring for 7-8 times, they are poured into a clean vat without raw water, and the ginger sauce is dried in the sun for about half a month (the jar is covered at night). It can be used as general food, and has the effects of invigorating stomach, harmonizing middle energizer, strengthening body and prolonging life, expelling wind and dispelling cold, etc. This kind of ginger sauce is made of tender core and bud ginger. It is thin and transparent, fresh, sweet and crisp, and delicious. Regular consumption has the effects of invigorating stomach, increasing food intake, warming intestines and expelling wind, and strengthening body and prolonging life.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)