I. Remove the old roots and mossy buds from the garlic moss, soak it in lightly salted water for 5 minutes, then rinse it well under running water and put it in a sunny place to dry out.

Second, cut into 2-centimeter-long pieces and pack into a large bowl without water or oil.

Third, add a spoonful of salt, mix well and marinate for 3 hours.

four, millet chili cut circles, ginger shredded, cut into a bowl, add sugar, white vinegar, soy sauce, and then use chopsticks to mix well, make a sauce standby.

fifth, after three hours of pickling, garlic moss is particularly tough, folding is not easy to be broken, the pickled water pouring out, and then cleaned with water.

Sixth, the drained garlic moss poured into the sauce, stirring with chopsticks to mix, placed in a cool place sealed marinade 1 day can be eaten. The longer the garlic moss marinates, the more flavorful and tasty it will be.

The sweet and sour taste of the marinated garlic is very refreshing.