1. Prepare 300g of garlic, and peel all the garlic after peeling. Rinse peeled garlic with clear water, and then dry it thoroughly.

2. Clean the garlic, first cut off the root at the bottom with a knife to expose the garlic core inside, and then poke a hole in the garlic with a toothpick. Prepare a water-free and oil-free container and pour the processed garlic into it.

3. Pour an appropriate amount of white vinegar or rice vinegar into the container until the amount of vinegar is less than that of garlic, then pour 10g white wine, 10g crystal sugar or white sugar, seal the container, and gently shake it up and down a few times to make the marinade more evenly distributed in the container. At room temperature, with the help of summer temperature, it only takes one day.