The pickling method of yam is as follows:

Tools/Materials: 1 pound of yam, 6 millet peppers, a handful of garlic, a few pieces of ginger, 400g of light soy sauce, 20g dark soy sauce, 30g white sugar, 30g mature vinegar, 20g high-strength liquor, 8g salt, and 2g Sichuan peppercorns.

1. Scrub a pound of fresh yam to clean the mud on the surface, then wash a few millet peppers and a handful of garlic.

2. Cut the yam into 5 or 6mm thick slices, cut the millet in half, and cut off the long end of the garlic head.

3. Put the three vegetables in a large basin, add 8g of salt, stir evenly, and marinate for four to five hours.

4. After marinating, pour out all the marinating water, drain the yam, and rinse it with cold boiled water to prevent it from being too salty.

5. Pour 400g of light soy sauce, 20g of dark soy sauce, 30g of white sugar, 30g of mature vinegar, and 20g of strong white wine into a clean, water-free and oil-free large bowl. Stir until the sugar is completely melted, then sprinkle in 2g. Peppercorns. Soak the yam in the filtered water, seal it with a lid, and put it in the refrigerator to marinate for seven days.