1, soy sauce, sugar, garlic: (1) Choose some fresh garlic first, then clean it, then cut off the roots, and then brush off the outermost old skin. Then put the garlic layer by layer neatly in a small jar, and sprinkle a layer of salt when stacking a layer of garlic. Generally, 5 kilograms of garlic needs 60 grams of salt. (2) Next, put the water in the jar. Generally, 5 kilograms of garlic should be added with 150 grams of water. At present, the purpose of adding this water is to melt salt. (3) After soaking garlic, change the water after 12 hours, and then add clean and cool water into the tank. The water must be soaked in garlic, then changed after three days, and then changed once a day for seven consecutive days. (4) Add sugar and soy sauce. If you want a lighter color, you can put less soy sauce. Take the garlic out of the jar first, then put it in the basin, and spread the sugar evenly on the garlic by hand. Then put the big label in the jar, one layer at a time, and add another layer of sugar. (5) The dosage of sugar is generally 0.5kg garlic 250g g.. After putting it away, you can open a bowl of salt water with boiling water and pour it into the jar when it is cold. Add a little vinegar, then cover your mouth and put it in a cool place for five days.

2, soy sauce, sugar, garlic: (1) Ginger slices are ready, and the skin does not need to be particularly clean. (2) Dry the pan, so as not to drop a drop of water. (3) Dry-bake the ginger slices in the pot, and pour them into the gold medal after smelling the fragrance. (4) medium fire, boil the whole pot of soy sauce. (5) After the soy sauce is boiled, add rock sugar. (6) After the crystal sugar melts, turn off the fire and let it cool. (7) refers to peppers, which are washed, topped and dried in the air. Garlic, peeled. Garlic and pepper are placed at intervals. (8) Add one-third of the amount of cold soy sauce and vinegar, and seal and store in a cool place. You can eat it in a month.

3, soy sauce, sugar, garlic: (1) Choose fresh garlic, first peel off the outermost layer, subtract the longer redundant garlic braid, and then peel off the inner layer of garlic. (2) When peeling to the bottom, use scissors to cut off the garlic skin and roots along the inner side, and cool the peeled garlic for 2 hours before pickling. (3) Prepare curing materials, and pour vinegar, sugar and salt into a pot to boil. Do not cook for a long time. (4) Let the boiling water cool, clean the jar and make soup with boiling water, then control the water to dry to ensure that the jar is free of water and oil, and finally pour in cold sweet and sour water. (5) Cover it and put it in a cool and dry place. Marinate for 2 weeks and you can eat it.