Method 1: Ingredients: fresh garlic 10 kg, sugar 4 kg, water 10 kg, salt 7 kg, vinegar 1. Methods: 1. Soak garlic: choose fresh garlic, cut off the tail, leave only a little, and soak in cold water for 3-7 days. Change the water once a day, soak the tender taste of garlic thoroughly, and then take it out and put it in a clean jar. 2. Pickling garlic: put the soaked garlic in a jar, sprinkle with a layer of salt, stir it once the next day, then stir it once a day, take it out for 3-4 days, spread it on the curtain, sun it for one day, take out the floating skin, put it in the jar, and pickle it with sugar water. Sugar water 10 kg, sugar 4 kg, vinegar 1 kg, boil. When the sugar water is not hot enough, pour it into the garlic can. Note that the sugar water is about 2 inches higher than garlic. Sprinkle 3 pieces of broken sugar on the surface of the sugar water, then seal the jar cover tightly and marinate it in the shade for 2-3 months, which will become white, jade-like, crystal clear and delicious white sugar garlic. 3, seasoning: 6 to 7 days before maturity, you can add some sweet-scented osmanthus to taste. Method 2: 500g of garlic with 50g of salt, 300g of brown sugar, 30g of rice vinegar or 20g of white vinegar and star anise, with or without 600g of water. Methods: 1. Peel the garlic, leaving a 2 cm pseudostem. Dig the garlic root into a cone, but don't dig the garlic loose (to make it tasty). 2. Soak garlic in water for 5-7 days and change the water every day. 3. Pour garlic once a day, from bottom to top, so that the garlic is evenly submerged; After 5-7 days, take it out to dry. When the skin is dry, if there is old skin, remove it ... and put it evenly in the jar. 4. Boil the water, add brown sugar, and leave the fire; Add vinegar when the water temperature is about 80 degrees; After thoroughly cooling, rush into the garlic jar and seal the jar. After 7 days, the brown sugar can be eaten after being converted into fructose. 5. The aftertaste is rich in sugar and slightly sour in salt. If you like acid, you can add more vinegar. 6. Sugar and garlic juice can be used as sweet and sour juice in the future. Garlic has a strong flavor and a unique flavor, but it can no longer be used to drown garlic. Here is a recipe with sugar and garlic juice as seasoning: roast sweet and sour salmon with onion and cook it in soup soaked in sugar and garlic. It's really delicious. Practice: 1, add oil to the pot, stir-fry shredded chives, and pull aside. 2. Put salmon in the pot, pour some cooking wine, then pour two spoonfuls of sugar and garlic juice, and cover the pot. It's just a little boring. 3. Finally, put the fish in a plate and cover the fish with shredded onion. Features: sweet and sour, fresh and tender fish, the key is simple and delicious.