Sweet and Sour Ginger Sprouts

After purchasing ginger sprouts, rinse them under the faucet and use a toothbrush that has never been used before to clean their entire body.

2. Clean the ginger sprouts and dry them in the sun using a dustpan.

3. Prepare rock sugar, Sichuan peppercorns, anise, soy sauce, and rice vinegar. The amount of ingredients depends on personal taste. For those who like sweet taste, they can add more rock sugar, and for those who like sour taste, they can add more vinegar.

4. Place the dried ginger sprouts in a basin, pour in two spoons of pickled salt and marinate for two hours to remove excess water. This way, the pickled ginger sprouts will be crispy, tender, and refreshing.

5. Boil rock sugar, Sichuan peppercorns, anise, soy sauce, and rice vinegar in a dry pot.

6. Squeeze the ginger sprouts dry and place them in a dry, waterless glass bottle. After cooling the boiled soup, pour it into the bottle and let the ginger sprouts pass.

7. Seal the glass bottle tightly and put it in the refrigerator for one day and one night before it can be consumed. Put the pickled ginger sprouts in the refrigerator and take them as you like.

8. Regular consumption of ginger sprouts can prevent and treat cardiovascular diseases, suitable for middle-aged and elderly people as well as those with high blood sugar, hyperlipidemia, and hyperlipidemia. It is more suitable for breakfast with Congee, or to sober up and refresh when intoxicated! Hurry up and buy it to marinate!