Hot and sour crispy ༄ "Pickled artichoke" ༄

Friends, it's time to pickle pickles in winter again, is your family also starting to pick all kinds of pickles ❓❓❓, it's cold, pickles are easy to store, every day with porridge and noodles to a few pieces of pickles, meals have become a lot more delicious... Last night, the neighbor sent a bag of wild artichoke, wild in the city but basically can't buy, must be cherished so today immediately pickled, enough to eat a winter!! !️ ️ !️ It is particularly fragrant, I feel that the soles of this sauce marinade are delicious , what are you calling the artichoke, we call it devil ginger, the pickled artichoke is crisp and delicious, sour and spicy appetizing, absolutely unique

Ingredients

Artichoke 3 kg

Milletspicy 1 handful

Greenchilipepper 200 g

Garlic 2 heads

Ginger 1 piece

Salt 50 g

Lightsoysauce 500 g

Ricevinegar 150 g

Rocksugar 30 g

Water 200 g

Sichuanpepper 1 handful

Staranise 5

driedredpepper 1 hand

Cookingoil 2 tablespoons

Cooking Instructions

Artichoke has a lot of sediment, so be sure to wash it several times.
Remove the water to control drying.
Prepare the ingredients.
Heat the oil.
Add star anise, Sichuan pepper and dried red pepper to the hot oil and stir-fry over low heat until fragrant.
Add water, light soy sauce, rice vinegar, rock sugar and salt .
Stir a few more times to help the rock sugar melt quickly.
After boiling, continue to cook for two minutes, turn off the heat and let it dry until completely cool.
Slices of garlic and ginger.
Millet Spicy Rings â•
This can be cut into circles â• with green peppers, I have a small green pepper given by a neighbor at home, and I don't eat waste, so I use it instead of a green pepper, and you can also use whatever you have at home, mainly with a color.
Cut the artichoke into thick slices of about 3mm â†”ï¸
Place the chopped artichoke slices in a pot and add the garlic slices, ginger slices, millet spicy and green chilies.
Add the cool sauce and mix well.
Cover with plastic wrap and refrigerate to marinate.
You can eat it in four hours.
The longer you pickle, the more flavorful it gets. . .