2. Peel and wash garlic, and control the moisture.
3. Wash the green onion, shred the purple onion, prepare the star anise, cinnamon and fragrant leaves, and chop the garlic.
4. Pour the oil in the pot, put all the other materials except minced garlic together, and heat it on low heat. It is recommended to put more oil, which is not easy to break.
5. With the increase of heating oil temperature, the fragrance of the material is gradually emitted.
6. Onions and onions begin to change color or their edges turn yellow.
7. Cut these spices and throw them away. Stir-fry for too long, the finished product will be bitter, and the onion will continue to be fried.
8. Stir-fry the scallions and shallots, then turn off the fire and clip them out. You can't throw them away, cook or eat noodles.
9. Put oil in the pot until there is a little residual temperature. When the oil is warm, pour the minced garlic into the pot. You can also leave half of it for frying and half for making gold, silver and garlic.
10, the practice of gold, silver and garlic: wash the minced garlic with water, squeeze it dry, fry it in an oil pan until golden brown, then add another minced garlic and heat it. Turn off the fire, add seasoning, let it cool and put it in a glass bottle for refrigeration. Be careful not to blow it up.
1 1, stir-fry slowly with a small fire, stir-fry frequently with a spatula to avoid the bottom paste.
12, until the minced garlic is fried thoroughly and the fragrance is all out, then fry until it turns yellow, and turn off the heat. You can add another tablespoon of sesame oil (sesame oil) and mix well, then add salt and sugar to taste.
13, cooled, put in sterilized anhydrous glass bottles, and stored in the refrigerator for a long time. If you make a lot, you can use that small glass bottle and take a bottle from one bottle, which will take longer.