Cut off the old roots of garlic, cut off garlic, peel it, soak it in cold boiled water for two or three hours, remove sediment and remove the spicy taste of garlic. Add 50 grams of salt, soak for two or three hours to drain the water, and put it in a sieve to dry for three hours. When the pan is controlled to dry, pour in1500g soy sauce, 400g white vinegar and 200g white sugar, bring to a boil with high fire, melt the white sugar while stirring, and turn off the fire to cool for later use.

1, first cut off some diced garlic roots, then cut off some garlic stalks, peel off a layer of skin on the surface, and then soak them in cold boiled water for two or three hours to remove the precipitate and the spicy taste of garlic.

2. Add 50 grams of salt, soak for two or three hours, take it out and drain it, put it in a sieve, and put it in the sun for three hours.

3. After the pan is controlled to dry, pour in1500g of light soy sauce, 400g of white vinegar and 200g of white sugar, bring to a boil with high fire, and melt the white sugar while stirring, then turn off the fire and let it cool for later use. Put the dried garlic in a water-free and oil-free container, and then put the cooled juice in a glass container.

4. Ensure that there is no water and oil in the whole process. Don't pour out the juice before salting it. The juice must overflow with garlic flavor, and add a little high-alcohol liquor to enhance the shelf life and enhance the fragrance. Cover with plastic wrap, seal, and marinate in the shade for more than one month.