1. First, rinse the fresh Jerusalem artichokes, put them in the sun and dry them for about 5 hours. Be sure to dry the excess water on the Jerusalem artichokes.

2. Next, place the dried Jerusalem artichokes in a clean, oil-free large bowl or basin, and sprinkle in 1 tablespoon of salt and 2 tablespoons of sugar. Then, start mixing and kneading with your hands to remove excess water from the Jerusalem artichokes until they become juicy and change color. Cover with plastic wrap and marinate for 1 to 3 hours.

3. When pickling Jerusalem artichoke, you can rinse and drain the millet pepper and ginger, peel a large handful of garlic, and then cut the millet pepper, garlic, and ginger into pieces in turn.

4. After pickling the Jerusalem artichokes, pour out the excess water, add chopped millet, pepper, minced garlic, minced ginger, 1 spoon of coarse chili powder, half a spoon of salt, and half a teaspoon of salt. Add a spoon of pepper powder, a little grass fruit noodles, and half a spoon of high-strength white wine. Put on gloves and start mixing and kneading. In about 10 minutes, all the seasonings and Jerusalem artichoke will be almost mixed, and you are ready to put it on the altar.

5. Before loading the jar, prepare 1 capful of white wine, pour it into a clean, oil-free jar, and shake well. This step is very important. The purpose of doing this is to sterilize and disinfect, so it is essential. Then, you can put the mixed Jerusalem artichoke into the jar.

6. When installing Jerusalem artichokes in the altar, pay attention to the technique and press them firmly with your hands while placing them. Otherwise, the gaps will be too large and they will easily come into contact with too much air, which will shorten the storage time and may not be ready. After eating, it will become spoiled and moldy. After all the Jerusalem artichokes are packed, you can pour some pure sesame oil or soybean oil on the surface of the Jerusalem artichokes. The purpose of this is the same, which is to block the contact between Jerusalem artichoke and the air.

7. After reaching this point, the pickled Jerusalem artichoke is ready. Just cover it, place it in a ventilated and cool place, and wait to eat! Generally speaking, you can eat it after 7 days, but if you want to have a good taste, it is best to wait a little longer. You can enjoy the delicious food after half a month.