1. First clean the Jerusalem artichoke, then place it in a ventilated place to dry the surface moisture. After drying, put it away and cut it into pieces. Put it in a clean and oil-free container and add edible salt to marinate it. Two days.

2. Squeeze the pickled Jerusalem artichokes with your hands to remove excess water and set aside. Remove the outer skin of the garlic and add the garlic cloves to the Jerusalem artichoke slices.

3. Put the prepared soy sauce, vinegar, white sugar, small pepper, MSG and other seasonings together, put them into the pot and bring to a boil, then cook for a while to allow the sugar and salt to dissolve. , then turn off the heat and cool down.

4. Prepare a clean bottle or small jar, put the Jerusalem artichoke and garlic in it, and then pour the cooked juice into the bottle so that the juice does not cover the Jerusalem artichoke. Then seal the bottle.

5. Finally, marinate in a cool place in the refrigerator for more than a week before eating.