How to pickle sweet and sour garlic moss

1. Remove the roots of garlic moss, soak it in lightly salted water for 10 minutes, rinse it well with water and control the surface water

2. Cut the garlic moss with a knife into inches

3. Put water into a pot, boil it over high heat and add a small amount of salt

4. Boil it over high heat until the salt in the pot melts and forms salted water

5. Pour the boiled salted water in Pour the boiled salt water into a clean container without water or oil, and set it aside to dry until the water temperature is about 40 to 50 degrees

6. Cut the garlic clover and put it in the salt water, and set it aside to soak for 4 hours

7. Use a slotted spoon to drain the soaked garlic clover and fish it out

8. Spread the garlic clover out flat on a dry board, and put it in a ventilated area to dry out the surface of the clove of garlic clover

9. Add 1 small bowl of cold water, 1 tablespoon of Shanxi aged vinegar, 1/2 teaspoon of salt, and 3 teaspoons of sugar to a pot and simmer for 2 to 3 minutes until the water boils to form a sweet-and-sour sauce

10. Pour the simmering sweet-and-sour sauce into a clean, waterless, oil-free bowl and set it aside to cool

11. Place the blown-dry garlic cloves in a clean, waterless, oil-free, airtight container

12. Cooled sweet and sour sauce

13. Cover with a tightly sealed lid and store in the refrigerator

14. Pickled garlic moss can be eaten the next day after the first day is done