Pickled Galangal

Name: Pickled Galangal
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1500g Jerusalem artichoke; 1 head Garlic; 1 handful Green garlic; 1/2 bottle Wei Ji Xian Soy Sauce; 2 spoon white sugar; 1 spoon chicken essence; 1/2 tbsp MSG

Freshly dug Jerusalem artichokes with their knobby crunch are sliced and tossed with plenty of garlic and green garlic shoots, ready to soak up a savory soy-based marinade.

30 minNewMedium Pickled & Preserved Mix Savory

Instructions

1
Prepare the ingredients, newly unearthed Jerusalem artichokes, they look very fresh.
2
Wash the surface dirt off the Jerusalem artichokes with running water.
3
Use a peeler to scrape off the skin of the Jerusalem artichoke.
4
Prepare a head of garlic and a bunch of green garlic.
5
Slice the Jerusalem artichoke.
6
Slice the garlic and cut the green garlic into sections. The green garlic can be replaced with green and red peppers, but since my family cannot eat spicy food, I used green garlic for color and flavor.
7
Mix all the ingredients evenly and set aside.
8
At this time, prepare the sauce by adding oil to the pan, then adding star anise and green Sichuan peppercorns.
9
Fry over low heat until fragrant.
10
Turn off the heat and pour in Wei Ji Xian.
11
Add white sugar.
12
Add chicken bouillon.
13
Add MSG.
14
After adding all the seasonings, turn on the heat and simmer until the soy sauce boils, then turn off the heat.
15
After the sauce has cooled, pour it over the Jerusalem artichokes and mix well.
16
Pack into a box.
17
Finished product image.