The method of pickling Jerusalem artichoke is as follows:

Ingredients: 5 pounds of Jerusalem artichoke, 1L of light soy sauce, 350ml of dark soy sauce, 1 packet of salt, 300g of ordinary table salt, about one-fifth of it 1. A large piece of ginger, about 200-300g, three heads of garlic, about half a catty of spicy millet or other chili peppers, about 150ml of olive oil, five large pieces of rock sugar, and a small cup of white wine.

Steps:

1. Jerusalem artichoke.

2. Wash clean.

3. Dry.

4. Let dry.

5. A 1L jar is just right for one pound of Jerusalem artichoke. Remember to dry it after cleaning the jar. Do not touch water during the entire production process, otherwise it will be easily damaged.

6. If you wash it the night before, you can do it the next night.

7. Find a large, clean basin without water.

8. Cut the Jerusalem artichoke in half and place in a basin.

9. Slice ginger.

10. Cut the green pepper into small sections, then cut it in half, and cut the millet pepper into small sections.

11. Slice garlic.

12. Cut it like this.

13. Pour all the ingredients into a basin, then add light soy sauce, dark soy sauce, salt, olive oil and white wine.

14. Stir (you can use your hands, chopsticks or a spoon, just stir well).

15. Canning.

16. Cover and eat after 2 weeks.