Detailed explanation of how to make dried ginger slices, with simple and easy-to-learn steps

After harvesting fresh ginger, rinse it clean with water, peel it by hand or with a peeling machine, and cut it with a knife or slicing machine into evenly sized slices about 1 cm thick. Set up bamboo racks in a sealed room, place the ginger slices on the bamboo racks, and dry the ginger slices directly in the sun to obtain dried ginger slices. Where conditions permit, baking can be carried out: put the sliced ginger into a drying room, and strictly control the temperature in sequence with high, medium, and low heat. Start with high heat to gradually evaporate the moisture on the surface of the ginger slices, then lower it to medium heat and low heat, so that the ginger slices shrink and cool, becoming hard and crisp, and they can be taken out of the room when the moisture content is 12%-13%. Every 100 kg of fresh ginger can produce 13-18 kg of dried ginger slices. Immediately after being taken out of the room, put the dried ginger slices into plastic bags, seal the bag openings tightly, and they can be sold. Ginger slices baked this way have the advantages of less fiber, more powder, a strong aroma, good spiciness, and being convenient to store, transport, and use.