Sweet and sour ginger shoots

After buying the ginger sprouts, rinse them under the faucet and use a toothbrush that has never been used to brush the entire ginger sprouts clean.

Wash the ginger sprouts thoroughly and place them in a winnowing basket to dry under the sun.

Prepare rock sugar, Sichuan peppercorns, star anise, light soy sauce, and rice vinegar. The amount of each ingredient depends on personal taste; those who like sweetness can add more rock sugar, and those who like sourness can add more vinegar.

Place the dried ginger sprouts into a bowl, pour in two spoonfuls of pickling salt, and pickle for two hours to draw out the excess moisture. This way, the pickled ginger sprouts will be crisp and tender.

Put rock sugar, Sichuan peppercorns, star anise, light soy sauce, and rice vinegar into a dry pot and bring to a boil.

Squeeze the ginger sprouts to remove the moisture and put them into a dry, anhydrous glass jar. Let the boiled broth cool, then pour it into the jar, covering the ginger sprouts.

Seal the glass bottle tightly and put it in the refrigerator for a day and a night before it can be eaten. The pickled ginger shoots can be taken and eaten from the refrigerator as needed.

Regular consumption of ginger sprouts can prevent and treat cardiovascular diseases, and is suitable for middle-aged and elderly people as well as those with the three highs (hypertension, hyperglycemia, hyperlipidemia). It is more suitable to have with porridge for breakfast, or to sober up and refresh when slightly drunk! Hurry up and buy some for pickling!