1, prepare a proper amount of garlic, peel off the garlic, and then cut off some of the roots and heads of garlic. After garlic is processed, clean the garlic in clean water and put the cleaned garlic in a basin for later use.

2. Take a pot, add a small amount of salt into the pot, stir it evenly, stir the salt until it melts, and put the cleaned garlic in and soak it for a period of time. This will not only disinfect and sterilize, but also remove the spicy taste in the garlic, and soak it for about 3-5 hours.

3. After the time is up, take the garlic out and put it in a basin for cleaning, and then dry the moisture on the surface of the garlic. This step is very important. Be sure to dry the moisture on the surface of the garlic so that the garlic can be preserved for a longer time.

4. Next, mix a sauce, pour a proper amount of white vinegar, a proper amount of soy sauce, a tablespoon of white sugar, a handful of pepper, a handful of star anise, add a proper amount of salt, stir well with a spoon, burn and cool for later use.

5. Take a water-free and oil-free glass jar, put the dried garlic in the jar, then pour in the prepared juice, cover it, seal it and put it in a cool place for about 20 days before eating. The longer the pickling time, the more delicious the garlic will be.