1. Wash the prepared fresh Jerusalem artichoke with clear water, remove water, and air dry it in a cool place for two to three days until the surface is dehydrated.

2. Put the dried ginger into a sealed bottle or jar, then boil fennel with water and cool it for later use.

3. Mix the prepared noodle sauce with soy sauce, white sugar, a small amount of oyster sauce and white wine, and then put them into ginger. Finally, pour the boiled pepper water into ginger, mix and seal and pickle.

4, about fifteen days, the ginger inside has been tasted, but the longer the pickling time, the better the taste and the stronger the sauce flavor. You can take it out and wash it when you want to eat. Cut into filaments and add sesame oil to taste, which is a delicious dish.