Composition:

40 heads of garlic, soy sauce 1000g, vinegar 500g, water 1000g, sugar 50g, pepper 2g and star anise 6g.

Cooking steps:

1. Peel off the outer layer of fresh garlic and cut the root with a knife.

2. Processed garlic must have two skins. I used 40 heads, about 6 kg.

3. Put the garlic in the pot and soak it in water. This will remove the spicy taste of garlic. It will take about a day. I soak in the morning, take it out and drain it at night, and change the water twice.

4. Take out the soaked garlic, put it on the grate and control the moisture for one night.

5. Prepare soy sauce, vinegar and pepper.

6. Pour soy sauce, vinegar, pepper, aniseed, sugar and water into the pot, turn off the fire and cool after the fire is boiled.

7. Put garlic with controlled moisture in a container.

8. Pour in the cooked garlic soup, cover it with garlic, and wait about 10 days to eat.

9. At this time, the color of garlic has turned red and it has a taste. Salty five tastes crisp but not spicy, which is especially delicious with porridge or steamed bread.

Cooking skills:

1.40 Garlic weighs about 6 Jin, the ratio of soy sauce to water is 1: 1, and the ratio of soy sauce to vinegar is 2: 1. If the amount of garlic increases, adjust the dosage according to the proportion. 2. Why do you want to add some water to boil garlic soup? If you use soy sauce and vinegar completely, the pickled color will be particularly heavy and the taste will be particularly salty.