Materials?

4 pieces of garlic moss

A small bowl of vinegar

Half a bowl of soy sauce

Proper amount of salt

5 slices of ginger

20 Chinese prickly ash

Octagonal 3

A third bowl of sugar

Proper amount of boiling water

Appropriate amount of liquor

How to pickle garlic moss?

Cut off the tip of the fresh garlic table just pulled out of the ground. I kept the flowers, washed them and dried them.

Cut the garlic moss into sections after drying without moisture, and cut it here when frying the garlic moss.

Put it in a clean container without water, sprinkle salt layer by layer, and let it stand for 3 hours to force out the water.

Put it in a suitable container

Boil the soy sauce vinegar with white sugar and anise pepper, and add appropriate amount of boiling water.

After cooling, pour it into a container, add a few slices of ginger and a proper amount of white wine, and you're done.

Seal it for 3 to 5 days and you can eat it!

It's been marinated for three days, the color has changed a little, and it can still taste a little spicy, but it's also very delicious!

Tips

This ratio is 1 2 vinegar 1 3 sugar in soy sauce, and you can adjust it according to your own taste. I used old vinegar, which was sour, so I diluted it with boiling water, added soy sauce, and didn't add salt at the back. It is better to add some white wine. In order to facilitate storage, everyone must keep containers and tableware clean. I pickled a lot, so everyone can adjust it freely according to their own quantity.