2. Wash the fresh garlic moss with clear water, and cut the garlic moss with water control into two sections with a knife. Put water in the pot, add salt after boiling, take it out and let it cool to about 40-50 degrees. Soak chopped garlic moss in salt water for 4 hours. Then take it out and drain it. Spread garlic moss in a cool and ventilated place to dry the water.

3. Put clear water in the pot, pour proper amount of aged vinegar, salt and sugar, and stew for 2-3 minutes on low fire to form sweet and sour juice.

4. Pour the cooked sweet and sour juice into a clean oil-free basin and let it cool. Put the dried garlic moss into a clean and oil-free sealed container, and then pour in the cooled sweet and sour juice. Just put a seal on it and put it in the refrigerator.

5, delicious sweet and sour garlic moss is made, pickled garlic moss can generally be eaten the next day, can be accompanied by porridge or fried. It should be noted that it should be taken out with oil-free chopsticks when eating.