1. Prepare 10 kg of garlic. It is best to choose tender garlic instead of old garlic. Then wash the garlic for later use, peel the cleaned garlic, don't peel it all, leave one or two layers, and pickle it directly with whole garlic without separating garlic cloves. After peeling, cut off the roots of garlic, which makes it easier to taste. You can cut it open to reveal a little garlic. Don't leave the stalks on garlic for too long, just 1 cm.

2. Add1500ml of water to the pot, and then add 50g of salt. After the fire boils, turn off the fire and let it cool. After completely cooling, pour in the processed garlic and soak for about 4 hours. This will make it easier to taste and the spicy taste of garlic will be much less.

3. Season the garlic after soaking: prepare 10 kg of white rice vinegar, add 2.5 kg of white sugar and stir until it melts, then add 50g of salt, and stir the salt and white sugar evenly with chopsticks. You can also add some honey at home, and the effect is better. Adding star anise, fennel and sweet and sour garlic will make the taste more fragrant.

4. Prepare a container (preferably a porcelain container) and write it clean for later use. When the porcelain is dry, put the garlic into the porcelain and pour in the prepared soup. Then seal the bottle and put it in a cool place 15-20 days.