Candied Ginger Slices

① Ingredients: 5 kg ginger, 125 g alum, 2.5 kg white sugar.

② Preparation: Soak the prepared ginger slices in alum water, with the alum water 1 cm above the ginger. After soaking for 8-10 hours, rinse with clean water, drain, and put into a clean iron wok to stir-fry. The iron wok used for frying the ginger must be thoroughly scrubbed clean with alkaline water, otherwise the candied ginger produced will be black. Pour the drained ginger slices into the wok, add the white sugar at the same time and mix together, stirring and frying repeatedly. First stir-fry over high heat; at this point a lot of moisture will appear in the wok, so do not scoop the water out. When stir-frying, pay special attention: when there is a lot of moisture, increase the heat; when there is little moisture, use lower heat. As the moisture is fried away and becomes less and less, the heat should also be reduced accordingly. When the ginger slices in the wok are basically no longer dripping water, remove from the heat. Continue turning the ginger slices to separate the overlapping pieces. Then sun-dry for 2 more days and it is ready. The candied ginger slices made this way are sweet and spicy, pleasant to the taste, crisp in texture, and white and semi-transparent in appearance. After the candied ginger slices are made, pack them in plastic bags, seal them, and store them in a dry place; they can be stored for 1 year.