1. Put 1 small bowl of cold clear water in a pot.

2. Pour in 1 tablespoon of Shanxi aged vinegar.

3. Add 1/2 teaspoon salt.

4. Then add 3 teaspoons of sugar.

5. Turn on the heat and simmer for 2 to 3 minutes until the water boils and a sweet and sour sauce is formed.

6. Pour the simmering sweet and sour sauce into a small clean bowl without water or oil and set aside to cool until cold.

7. Blow-dry the garlic cloves in a clean, waterless and oil-free airtight container.

8. Pour in the cooled sweet and sour sauce.

9. Cover with an airtight lid and store in the refrigerator.

Pickled garlic moss the first day to do the next day can be eaten, with dry chopsticks garlic moss clip out of the container, verdant color, crisp texture, can be eaten with congee, but also can be used to do the stir-fried vegetables, sweet and sour sweet sweet sugar vinegar flavor

Oil dip freshly spiced garlic moss pickling method:

1. frying pan in oil, add pepper grains, frying until peppercorns brown and fragrant.

2. Ginger cut into thin julienne strips, red pepper cut into sections, into the pot to stir out the spicy flavor.

3. Add 1 tablespoon of dark soy sauce.

4. Add 1/2 tbsp Shanxi old vinegar.

5. Then add 1 tbsp of homemade pepper water or water.

6. Add 1/4 teaspoon of sugar to refresh, and cook over high heat for 2 to 3 minutes until the soup opens up and becomes fragrant.

7. Pour the simmering hot sauce into a small, clean, waterless, oil-free bowl and set aside to cool until cold.

8. Blow-dry the garlic cloves in a clean, waterless, oil-free, airtight container and pour over the cooled chili sauce.

9. Cover with an airtight lid and store in the refrigerator until chilled.

Pickled garlic moss can be eaten the next day after the first day of work, with dry chopsticks to put the garlic moss out of the container, green color, crisp texture, can be eaten with congee, but also can be used to do the stir-fried vegetables, salty aroma with a hint of spicy ~

Sauce garlic moss pickling method:

1. pan of boiling oil, put the shredded ginger sautéed out of the aroma.

2. Add 1 tablespoon of bean paste.

3. Add 1 tablespoon soybean paste.

4. Then pour in a small bowl of water.

5. Stir the sauce with a spatula to blend the sauce with the water, turn down the heat to simmer.

6. Cook until the sauce boils and becomes thick, turn off the heat.

7. Pour the simmering sauce into a small, clean, water and oil-free bowl and set aside to cool until cold.

8. Blow-dry the garlic cloves in a clean, waterless and oil-free airtight container and pour over the cooled sauce.

9. Cover with an airtight lid and store in the refrigerator until chilled.