Step
1-2:
When you buy ginger, try to find a large, un-bruised hand of ginger.
Cut off a long piece of ginger, then peel it it using the back end
of a chef's knife or peeler and cut off the hairy or hard
ends. |
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Step
3:
Then make thin slices 1/16th inch along the length
keeping them together. |
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Step
4:
Turn these slices so that they are stacked
up on their sides. Slice them again in very thin 1/16th inch
slices. |
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Steps
5-7:
Hold all of these thin strips together
and cut them horizontally so that you have tiny pieces of ginger
otherwise called brunoise. |
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Step
8:
Close up |
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