泡子姜用料:新鲜子姜(嫩姜)二斤,川盐一两,老盐水二斤,白酒四钱,鲜小红辣椒一两,香料包一个(八角二分、花椒四分、白菌二钱、排草二分),红糖二分.方法:刮掉子姜的粗皮,用清水洗净,放出坯盐水里(出坯盐水的成分比例:川盐一斤,清水四斤)出坯二至五天(出坯,就是泡头道菜.蔬菜在装坛前,先打一道底子,在盐水的作用下,追出蔬菜所含 Plum ginger material: fresh ginger (ginger) two pounds, salt one or two, the old brine two pounds, white wine four money, fresh red pepper one or two, spice package (octagonal dichotoma, pepper quarter, Money, draining two points), brown sugar two points.Method: Scrape off the ginger skin, washed with water, the release of salt brine (out of the proportion of the composition of the brine: Sichuan salt pound, water four pounds) out of two to five Day (out of the blanks, is the bald head dish vegetables in the altar installed before playing a foundation, under the effect of salt water, chasing vegetables contained