Garlic moss is warm, which has the functions of warming the middle warmer, reducing qi, tonifying deficiency, harmonizing viscera, promoting blood circulation and sterilizing, and has certain curative effect on abdominal pain and diarrhea. Pickled garlic moss has always been very popular with everyone, not only because it is delicious, but also because it can be eaten for many days at a time. Don't bother to cook every day, just eat if you want. It's simple. Let's see how to do it.

1, this is 5 Jin of garlic moss. After washing, put it on the chopping board to dry.

2. After drying, cut off the tail, then cut the garlic moss into small pieces, put it in a water-free and oil-free basin, add 40 grams of salt, and marinate 1 hour.

3. While pickling garlic moss, prepare an appropriate amount of star anise, cinnamon, fragrant leaves, pepper and ginger slices, stir-fry them in a water-free and oil-free pot, add 150g soy sauce, 150g vinegar, 50g soy sauce and 50g white sugar, boil over high fire and cook for another 2 minutes.

4, garlic moss can be pickled into a state of continuous folding.

5. Put the pickled garlic moss into a water-free and oil-free container. After the material is cooled with water, pour it evenly on the garlic moss, cover it, and eat it after pickling. Delicious and boring, and very delicious. Friends you like can try it.

List of ingredients:

(Garlic moss 5 kg, salt 40 g, star anise, cinnamon, fragrant leaves, ginger slices, pepper, sugar 50 g, soy sauce 150 g, vinegar 150 g, soy sauce 50 g)

Cooking skills:

Because it is pickled, there should be no water and oil on the tools and hands during the production process, otherwise the pickled garlic moss will easily deteriorate.

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