Don't fry the garlic moss in early spring and eat it, do this, don't add water or oil, it's sour, spicy, crispy and greasy

1. To make pickled garlic moss, you must choose the most tender garlic moss in early spring, pick and wash it first, remove the head and tail, and fully dry the water.

2. Cut the garlic moss into small pieces 2-3 cm long, put a spoonful of salt, marinate for more than 2 hours, and marinate the garlic moss with salt, which can not only remove the spicy taste of the garlic moss, but also keep the garlic moss crisp for a long time.

3. Take a pound of garlic moss as an example: 150 ml of light soy sauce, 150 ml of aged vinegar, 20 grams of rock sugar, a small handful of Sichuan peppercorns, and two star anise. Boil the above seasonings, turn them off the heat, and let them cool thoroughly for later use.

4. Marinate the garlic moss for 2 hours, it will kill a part of the water, pinch the garlic moss, and it will become soft. Put it in a waterless and oil-free sealed jar, put a few slices of ginger, and put an appropriate amount of millet spicy according to the degree of spiciness.

5. Pour the cooled water into the sealed jar and cover the garlic moss. Drop a few drops of high liquor before sealing to ensure that the garlic moss is stored for a longer time.

6. Put it in the refrigerator and seal it for 12 hours before eating. When eating, add a few drops of sesame oil to make it more fragrant.

This tender garlic moss in early spring is pickled, and the porridge at night is simply a must, sour, spicy, crispy, and appetizing. While the fresh garlic moss is on the market, stock up on some and try it out!