1. fresh garlic shoots a handful, about half a catty or so, pinch the head to remove the tail

2. take the middle of the more tender part of the cut 2 inside the small section used to pickle, the rest of the more old and hard part of the frying can be used, do not pay attention to the can also be pickled together, salt more than a half a spoonful of about 4 grams of peppercorns 1 spoonful of dozens of grains

3. preservation box loaded with chopped garlic shoots Add salt and pepper marinade for 30 minutes, with salt to remove the water in the garlic shoots; take a clean bowl, add 50 grams of soy sauce, 50 grams of vinegar, 10 grams of sesame oil, oil splash chili 2 small spoons, do not eat spicy you can not add oil splash chili, the above seasonings blended into a bowl of juice

4. the pickled garlic shoots, take a part of the bowl of juice into the pickle for more than 2 hours can be eaten, garlic shoots a time do not add the end, add to garlic shoots not over the bowl of juice can be eaten this time and then add to the bowl of salt pickled garlic shoots into the bowl of juice into the marinade into the flavor, after the salt pickle garlic shoots loss of moisture, again after the bowl of juice marinade to absorb the seasoning into the flavor, eat not eaten attention to the refrigerator to preserve