In our rural areas, there is wild Jerusalem artichoke, also called ghost ginger, which can be eaten raw.

How to make pickled peppers and Jerusalem artichokes: wash the Jerusalem artichokes, slice them into small pieces or whole pieces (the whole piece will take longer to pickle), a bag of pickled peppers, salt, monosodium glutamate, and chicken essence.

First, put the washed and chopped Jerusalem artichokes into a small basin, then add the pickled peppers (add according to the amount of Jerusalem artichokes, at least half of the pickled peppers), then add an appropriate amount of MSG, chicken essence, and salt.

Finally, stir evenly, then seal with plastic wrap, and finally put it in the fresh-keeping cabinet for about 2 hours before eating.

Spicy Guizi Ginger: dried chilies, peppercorns, a little star anise, cinnamon, orange peel, bay leaves, nutmeg, cooking wine, oil, salt, monosodium glutamate, chicken essence, Pixian bean paste, onion, ginger, garlic, cooking oil, Jerusalem artichoke.

First, put cooking oil in the wok, add onion, ginger, garlic, dried chili pepper, stir-fry, then add Pixian bean paste, stir-fry, then put a bowl of water, boil, add cinnamon, star anise (a little

) Geranium leaves (a little) nutmeg, orange peel (a little) peppercorns, after boiling, turn on low heat until it is about thick.

Finally, add the washed Jerusalem artichokes, lower the heat, add an appropriate amount of salt for about 5 minutes, turn off the heat, cover and simmer for 30 minutes.