Ginger has the function of sweating and relieving exterior syndrome, focusing on dispelling cold. Eating more is dry and easy to get angry, although it drives away the cold. Under normal circumstances, if brown sugar, ginger tea, nourishing soup and ginger vinegar have the effect of nourishing but not drying, it is not appropriate to put ginger, but to use specially simmered ginger.

How to make:

Choose ginger for about 2 years and prepare a small charcoal stove, smokeless charcoal.

Turn on the range hood, light the charcoal on the gas stove, then put it in a charcoal stove, wash and dry the ginger, and bake it on the charcoal stove until the ginger looks brown and yellow inside.

Brush off the blackened part of ginger with a wire brush, slice and dry for later use. I usually stew for one year at a time, weighing about 5 kg. If I want to stew ginger vinegar, I have to stew it more.

It's the autumn equinox. It is best to cook ginger vinegar immediately after simmering. Ginger will be very dry and hard after drying, and it can only be boiled in water, which is not delicious.

The following is the burning of charcoal in the gas stove:

Stewed ginger is warm, tonic but not dry, and has the effect of warming the middle and helping the yang. Little friends no longer have to worry about drinking brown sugar and ginger tea to get angry!

Now in autumn and winter, it is ideal to prepare stewed ginger, stewed mutton, ginger vinegar, brown sugar and ginger jujube tea to replenish qi and blood.

Note: you can't use simmered ginger for cold symptoms.

Just simmering ginger.