First, let the fish mix first.

working methods

1. Shred green bamboo shoots, fungus and cucumber, and blanch Flammulina velutipes for later use;

2. Put Flammulina velutipes, shredded green bamboo shoots, shredded black fungus and shredded cucumber into a glass bowl, pour in fish juice and decorate the pepper circle.

Features: Juice is sweet and sour and appetizing.

Second, pickle sugar and garlic with fish sauce.

1. Peel the fresh garlic one by one, leaving the last layer 1-2, cut off the roots and stems.

2. Wash the garlic with running water first, then soak it in a larger pool or basin for 1 hour, and then rinse it thoroughly with running water.

3. Keep the head up for 8- 10 hour to drain water.

4. Add the fish juice and rock sugar into the boiling pot, and cook over medium heat until the rock sugar melts, thus obtaining the fish juice with pickled peppers and garlic. After turning off the fire, let it stand and cool it to room temperature.

5. Take a clean and dry pickle jar, first put the drained garlic into the jar, then slowly pour the cooled sugar soup (the amount of water should not exceed all garlic), and finally pour the honey evenly on the surface.

6. seal it, eat it after one month, and take it out with clean chopsticks.