At home, the most loved aunt's pickled moss, Chengdu is called tribute. Pickled vegetables, in fact, there is no accurate formula, ask the aunt always said, put some sugar, put some vinegar... This is probably the art of Chinese food, the same ingredients, ten people make ten different taste. Probably the essence of this home-made side dish is to experience the taste of one's own family and family's preference in a normal day.
Soak the dried scallions with cold water, wash them, remove the old ones, and cut them into pieces of about 3cm.
Fill the pot with water and boil it. Add the moss and water, and boil the water again to remove the moss. Then quickly flip the container of the moss, let the heat dissipate and drain. You can also use ice water, but I wait for the heat to disperse and put it in the refrigerator for a few minutes, so that the moss is crisper.
Take out the iced moss and put the sugar on it.
Pour a little bit of olive oil into the pot. Add the hot chili powder and garlic until the oil is hot. Stir well with a spatula until the garlic turns white and quickly sprinkle it on the moss.
Add the right amount of salt, pepper powder and chicken essence, a few spoonfuls of white vinegar, and finally add the millet pepper. It will taste better after two days of pickling.