First, prepare 4 Jin of fresh garlic moss. First, take off the tail of garlic moss, which can be used for cooking. Then, put the garlic moss in the pot, clean it, put it on the chopping board after controlling the water, dry the water, or dry it in the sun, because the pickled garlic moss can't be stained with raw water, otherwise it will go bad easily.

Then cut the dried garlic moss into 3cm-long sections with a knife, put it in a large pot, sprinkle with two handfuls of salt and mix well. Try to wrap each piece of garlic moss with salt as much as possible, and leave it for two hours to kill the moisture in the garlic moss, so that the pickled garlic moss will be more brittle to eat.

Prepare a water-free and oil-free pot, pour in 100g sugar, 300g soy sauce, 200g mature vinegar, a proper amount of pepper and star anise, cook for 3 minutes on high fire, then turn off the fire and naturally cool. Put the pickled garlic moss into an oil-free and water-free glass jar, pour the juice that has just been cooled, shake the jar vigorously, and finally add 5 grams of high-alcohol liquor, cover it, and put it in the refrigerator. You can eat it the next day.

If put on 10 days or so, garlic moss will be crisp and delicious, not spicy at all. Use clean chopsticks every time you take garlic moss, so as not to pollute the garlic moss in the jar. Cover it quickly after taking it, so that it can be stored for several months without any problems.

Key points of knowledge:

1, garlic moss must be dried and then killed with salt. If there is water on it, garlic moss will go bad easily.

2, pickled garlic moss in addition to salt, you can also put sugar or rock sugar, which tastes better.

3. When pickling garlic moss, you must use some high-alcohol liquor or a few slices of ginger at last, which can play a role in sterilization and disinfection, thus prolonging the preservation time of garlic moss.