This is a traditional home-style dish from Zigong, perfect for the still-hot late summer and early autumn when young ginger is in season. It's incredibly easy to make; if you can slice it into thin strips, you're guaranteed to succeed. Especially with new rice porridge, the fresh, fragrant, spicy, and refreshing flavor is truly unique and unforgettable. Once you've tasted it, you'll look forward to it every year, anticipating the season, the new rice, and especially the unique flavor of Zigong's young ginger.
Materials
Steps for making pickled ginger shreds
Wash the young ginger and let it air dry. (You can buy authentic Zigong Five Treasures Young Ginger online; it tastes different from ginger from other places, being more spicy and fragrant.)
Shredded young ginger
Add sugar and mix well.
Add salt and mix well, then marinate for 15 minutes.
Drain the water from the pickled ginger. (Do not squeeze out the water from the ginger shreds too hard, as this will make the ginger shreds too soft and less palatable.)
Add Pixian chili bean paste
Mix well first
Add chili oil
Sichuan peppercorn powder, MSG
Mix well and it's ready to enjoy.
Tips for pickling ginger shreds
1. It's best to consume this ginger dish within 2-3 days after preparation. 2. As the ginger sits longer, it will release some juices, which doesn't affect its edibility. You can discard the juices, or use them to mix with rice – it's delicious and has a unique flavor! 3. Ginger from other regions, such as Yunnan ginger or Shandong ginger, can be prepared in the same way, but the aroma and flavor of young ginger will not be as strong, resulting in some differences.
