Preparation materials: 4 carrots, 400g young ginger, 300g garlic sprouts, 30 cloves garlic, about 30 left and right peppercorns, 3/1 Erguotou, 1 packet of salt

Preparation steps:

1. Wash the young ginger and break it into small pieces for easy flavoring. You can also break it into larger pieces. Wash the millet pepper and peel about 30 cloves of garlic. Just wash these ingredients. No need to drain them. , this time I used raw water for soaking

2. Use scissors to cut off the heads of millet peppers. Pick out the rotten and broken peppers and do not soak them

3. Prepare carrots and garlic moss

4. The jar has been cleaned, four bowls of water are added to it, and half of a pack of salt is put in first.

5. Then the processed millet pepper is added

6. Pour in the garlic and soak it in together

7. It’s the turn of the young ginger and pour it in together

8. Soak the peppercorns together to make them more fragrant. Wash the peppercorns and wash them through a strainer. It won’t fall off

9. Add carrots

10. Add garlic sprouts

11. Then add the remaining half of the salt

12 , Pour in white wine

13. Close the lid, pour water around the altar rock to isolate the air, and it will be ready to eat in half a month

14. Picture of the finished product