2, garlic cloves into garlic paste to be used.

3, small onions cut into sections, onion shredded.

4, the pot is hot, pour 400 milliliters of cooking oil, add star anise, cinnamon, allspice, green onion, onion silk.

5, medium heat heating, as the oil temperature rises, the flavor of the ingredients are slowly out.

6, fry until the shallots and onion threads become charred yellow.

7, all the ingredients in the pot fish out.

8, turn off the fire, first let the oil temperature lower some. Then turn the heat to low and pour in the garlic.

9, with a spatula constantly frying, so as not to paste the bottom. Fry until the garlic flavor all out, the edge of the slight golden can be.

10, add salt to taste.

11, stir evenly.

12, let cool, put into sterilized anhydrous glass bottle to store. Put it into the refrigerator and eat it for 2 weeks without any problem. It is the best partner for stir-frying, or making garlic steamed seafood, enoki mushrooms, garlic lobster, garlic steamed oysters, garlic scallops.