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.
Step 3:
Then make thin slices 1/16th inch along the length keeping them together.
Step 4: Turn these slices so that they are stacked up on their sides. Slice them again in very thin 1/16th inch slices.
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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