Reheat the wok (add the remaining 2 ounces of oil if needed) and stir-fry the garlic, ginger, and Onions until aromatic, about 1 minute.

把锅加热(若有需要，倒入余下的2盎司油)，放入蒜末，生姜和洋葱，大火爆炒1分钟，爆出香味。

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But much granular ginger tea in the market does not smell aromatic, and simply taste spicy after drinking, in which gingerol plays the mayor part.

现在市面上固体颗粒姜茶基本上都不是“鼻子闻得到芳香”的姜茶，大部分姜茶喝到嘴里有辣感而已，这主要是姜辣素成份起的作用。

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Heat up a frying pan with oil. Stir in slices of ginger, onion, garlic, star anise and peppercorns until aromatic.

炒锅入油烧热，将姜葱蒜片，八角和花椒粒入锅爆香。

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