Pat the garlic into small pieces first, and then wash the garlic. If it is not clean, the color will definitely not look good. After washing, it is very important to squeeze out the water. Be sure to squeeze it out.

Fried garlic should be fried cold. "Clean oil" should be slowly fried with a small fire, not in a hurry, not in a big fire (pay attention to the frying time, it is easy to change color if it takes too long, and you can't fry too much at a time, and the raw materials are unevenly heated). Welcome questions.