Tools/materials: 5 kg of garlic, appropriate amount of dried pepper, salt 1 spoon, about 500 g of sugar, appropriate amount of pepper, aniseed, ginger slices, about 3000 g of vinegar and white wine.
0 1 First of all, we should choose garlic, and the garlic braid should be longer, so as to ensure that it is clean after peeling. First peel off the outermost layer, cut off the longer redundant garlic braid, and then peel off some garlic skin. It should be noted here that a thin layer of garlic skin can be left, so as to ensure the integrity of garlic, and it will not become a petal when cleaning. At the end of peeling, just cut the root of garlic skin flat with a knife.
Make sure that each garlic is complete and undamaged. After cleaning, control the moisture, and then spread the garlic flat on the mat. Leave it in the yard to dry naturally.
After ensuring that there is no moisture on the surface of garlic, put it in a clean jar, sprinkle with edible salt and stir well. Marinate for a day and a night.
Prepare a clean basin, add appropriate amount of white sugar, add pepper and washed dried pepper. Then add a bottle of white vinegar and stir it evenly. After the white sugar is completely dissolved, pour it into the jar, add half a bottle of white wine, cover it, shake it gently, and put the jar in a cool and ventilated place.
05 Finally, put the garlic in the jar, pour in the prepared juice, and stir it twice a day (just flip the basin up with both hands); You can eat spicy food in 3 days, and it takes about 20 days (according to the size of garlic) to marinate it thoroughly. Take it with you. After eating, seal your mouth and continue to marinate. The longer it takes, the more delicious it will be.
1. Put the washed fish body on the chopping board, then press the fish body with your left hand, and slam its head with your right hand