将鲜姜收回后,用水冲洗干净,用人工或刮皮机刮皮,用刀或切片机切成大小均匀、约1厘米厚的片状。在密封的室内搭竹架,将切片干水后的姜片置于竹架上,用硫磺熏蒸后,将姜片直接晒干,即成干姜片。有条件的地方可进行烤制:将切片后的姜片装入烘房内,依次分大、中、小火严格控制温度,开始用大火,逐渐把姜片表面的水分蒸发掉,然后降低到中火、小火使姜片内水分蒸 After the fresh ginger is collected, rinse it with water, remove the skin with a manual or a shaving machine, and cut into pieces with a knife or slicer to a uniform size of about 1 cm. Take a bamboo frame in a sealed room and place the slices of dried ginger on a bamboo shelf. After fumigation with sulfur, the ginger slices are dried in air to dry ginger slices. Conditional place can be roasted: the sliced ​​ginger into the drying room, followed by sub-large, medium and small fire strict temperature control, began to use the fire, the surface of the ginger gradually evaporate the water, and then reduced to Medium fire, small fire so that ginger steam inside the water