Rice Killer Pickled Garlic Moss
by Bad month
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. Clean the garlic moss.
2. Arrange the washed garlic moss to dry.
3. Remove the front pointed leaves of the dried garlic moss.
4. Cut the garlic moss into suitable pieces.
5. Add salt, the ratio of garlic moss to salt is 5:1.
6. Add brown sugar powder. There is really no brown sugar—the white sugar will just be left alone. The proportion is self-determined.
7. Put the pepper, grass fruit and star anise into the grinder.
8. Shattered.
9. Pour the crushed pepper, grass fruit, and star anise powder into the garlic moss.
10. Stir well with a rice spoon.
11. Prepare a clean, oil-free and water-free container, and put the reconciled garlic sprouts into it.
12. After loading, pour one or two bottles of Erguotou to speed up the fermentation.
13. Tighten the lid and leave it in a cool place with backlight for 4 days to eat. Of course, the longer you put it, the better it will taste!
14. The color is attractive.
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