Slice the garlic cloves first, mince them with a knife, about 1/4 millet size, or smaller, and then fry them in salad oil over low heat before calling them garlic paste.

Here is the spicy garlic:

Preparation materials; garlic, green onion, salt, pepper, chili powder, cooking oil, monosodium glutamate, sesame oil and so on.

First, the garlic will be patted flat with a knife to cut off, so that out of the Rong more fine, and then add a little salt with a wooden chase mashed, this time out to put onion, pepper, chili powder, monosodium glutamate, and then heating cooking oil poured on the top of the so that the flavor is more fresh, and then poured a layer of sesame oil on top to increase the aroma.

Alternatively; if the taste is heavy you can also put some chicken essence, it is the best choice to enhance the flavor.

Normally when you make dumplings or cook noodles at home, spicy garlic is definitely the best seasoning. It doesn't smell like raw garlic and keeps its original nutrients