First, the fresh garlic moss should be boiled thoroughly and then dried. So whenever you want black pickles, take out some pots and pans. This pickle is completely salt-free, and netizens are puzzled. How to pickle pickles without salt? Use soy sauce completely! After the pot is fully supported, add oil, pepper and anise to fry, add two bottles of soy sauce, add dried garlic moss soaked in water in advance, and simmer for several hours until the soft and rotten color of the pot turns black and shiny, and you're done. The taste is slightly sweet, not particularly salty, and the entrance is soft and sweet, which is most suitable for rolling pancakes. It's also good to eat rice porridge. This special snack can't find any information on the internet, which shows that it has only emerged in recent years. If you have eaten it, it should be from Pizhou.

It can also be made from mustard:

1, dry the mustard tuber, pick it up, divide the vein into two petals with a knife, and spread it in a ventilated place to dry. When the sun is fine, I usually just have a cool day. Its main purpose is to remove excess water from vegetables.

2, cut mustard, wash the cold semi-dry mustard, wring out the excess water, and chop it on the chopping board.

3. Add seasoning, put the cut mustard into a large container mixed with mustard, and add a lot of salt, a proper amount of Chili powder and a small amount of yellow sugar.

4. Prepare the container. On the other hand, if the prepared container is finally filled with pickles, it is usually washed with ordinary white wine in a special sauerkraut jar or a glass jar that can be sealed, and then the wine is poured into a large container filled with mustard.

5. stir. Everything should be put away. Now put on your gloves and start stirring. Pay attention to the salt, Chili powder, yellow sugar, white wine and chopped mustard. At this time, some water appeared because of salt and wine.

6, canning, almost can be canned after stirring, whether it is a glass bottle or a kimchi can. Just now, the bottle was washed with wine in order to distribute the wine on the bottle wall and prevent the sauerkraut from deteriorating during fermentation. Attention should be paid to the canning process, and the mustard must be compacted to ensure that the surface is basically flat. Ok, just pack it and seal it, and wait for a week to see the result.