It depends on how much to fry, if more, put oil in the pot, not too much and not too little, more fried when it will overflow, less will not be golden brown, the oil temperature at 6 into the heat of the next garlic, can not be a small fire, because the garlic in the water, a small fire, it will bed oil, and frying is not dry will be black, to the top of the medium heat to fry, with a dense strainer always turned to look at the garlic has been hard skin, slightly dry, change the small fire, this time ready to pour out of the reaction