Garlic stall, the correct name should be "garlic shoot"! Preserve the pickled garlic shoots fresh, and then seal them, so that they can be preserved for a longer time. The specific method is as follows:

Ingredients: 2 kg of garlic, 23 slices of pepper, 2 slices of star anise, 200 g of salt, 250 g of soy sauce vinegar and 40 g of sugar.

Production steps:

Step 1: Buy about 2 kg of garlic bolts from the market, the fresher the better, and cut off the tail.

Step 2: Clean and cut into 2-3 cm long sections for later use.

Step 3: Put the garlic shoots into the pot, add 200 grams of salt, stir evenly, and marinate for more than 10 hour, so that the garlic shoots will not deteriorate even if they are left for a long time.

Step 4: Start making the key step, that is, making the marinade. Take out the pot, add the prepared soy sauce, aged vinegar, sugar, star anise and pepper, boil over medium heat, immediately turn off the heat and let it cool for later use.

Step 5: Take water-free and oil-free glass bottles, cans or jars, scald them with boiling water in advance, disinfect them and dry them.

Step 6: put all the garlic seedlings killed by salt (don't pour out the killed water), pour the cooled juice into the jar, compact it, cover it, and store it in a ventilated place in a sealed way.

Step 7: After 24 hours, you can open the lid and eat!