2. Choose fresh garlic with big head, cut off garlic stalks and fibrous roots, peel off rough skin outside, soak it in clear water for 5 to 7 days, and change the water once a day.

3. Then marinate for three days according to the ratio of 500g of garlic and 0/00g of salt/kloc, and take it out to dry.

4. Marinate with 300g of brown sugar, 50g of vinegar and 600g of water for one week.