Crispy pine root slices

Overview

Autumn is the harvest season. Use crispy pine roots to mix with a crispy side dish, it will be delicious with rice.

One fresh pine root, washed and peeled.
Peel off the skin.
Cut into mahjong-sized pieces about 3 mm thick, sprinkle with salt, mix well, and marinate for half a day.
Wrap it in a cage cloth and squeeze out the marinated water.
Peel and shred the ginger.
Boil sugar and vinegar together and let cool.
Sprinkle the MSG and shredded ginger on the pressed vegetables, pour the cool sweet and sour sauce, add some white wine, and mix well.
Seal the pot with plastic wrap and marinate overnight.
Cut the dried chili pepper into small sections, heat the oil until it smokes, pour in the peppercorns, turn off the heat and add the dried chili pepper segments.
Let the cooked oil cool, mix it into the dish, and store it in the refrigerator for two days before eating it.
This is the finished product.