Processing method of sliced red ginger

Wash the ginger, peel it, cut it into slices and rinse with water for 5-7 days, then rinse for 7-10 days. Remove the ginger slices, dry the surface water and cook the sugar. When the ginger slices are bright and yellow, cool, then put into the jar according to the procedure of one layer of ginger slices and one layer of white granulated sugar, and add 5-8 kg salt for every 100 kg of ginger slices. After 20-30 minutes, part of the sugar and salt will dissolve and infiltrate into the tissue of ginger slices, and then be treated at low temperature to coagulate white granulated sugar on ginger slices. Then add 3.5 grams of edible carmine per 100 kg of sliced ginger, mix it with 3 liters of boiled water into a diluent of edible carmine, pour it into a jar of sliced ginger and dye the sliced ginger for about 25 days.