Ingredients: 40 heads of garlic, soy sauce1000g, vinegar 500g, water1000g and sugar 50g.
Accessories: 2 grams of pepper and 6 grams of star anise.
1, fresh garlic peeled off the outer layer, and the roots were cut with a knife.
2, the processed garlic must have two skins, I used 40 heads, about 6 kg.
3. Put the garlic in a pot and soak it in water. This is to remove the spicy taste of garlic. It takes about one day to soak it. I soak it in the morning, drain it at night and change the water twice.
4. Take out the soaked garlic, put it on the grate, and control the moisture, just for one night.
5, soy sauce, vinegar, pepper aniseed ready.
6. Pour soy sauce, vinegar, pepper, aniseed, sugar and water into the pot, boil it over high fire and then turn off the fire to cool.
7. Put the garlic that controls the moisture into the container.
8. Pour in the boiled garlic soup, cover the garlic, and wait for 10 days to eat.
9. At this time, the color of garlic has turned red, and it has already tasted. The salty five flavors are crisp and not spicy. It is especially delicious with porridge or steamed bread.