1, you can go to the market to buy five kilograms of fresh garlic, and then go home to the outside of the coarse and dirty old skin off, and use a knife to garlic seedlings and garlic roots all peeled off.

2, the peeled garlic into a large pot, add water to let it soak in it, change the water once a day, soak for about five days, and then take out.

3, according to the ratio of one hundred grams of salt per one pound of garlic for pickling, salt can be added to the appropriate amount of water, pickling three days after the garlic fish out and drain the water.

4, and then prepare five hundred grams of salt and five pounds of sugar, and five hundred grams of soy sauce, and then add a small amount of vinegar and five-spice powder, these materials together, add the prepared cool white, made of material sauce, poured on the treated garlic, so that the material sauce did not exceed the garlic as appropriate.

5, add the sauce after the garlic can be turned twice a day, after a week or so, the garlic will be flavored, you can always take out to eat.

Precautions when making garlic in soy sauce

You can change the ratio of seasoning according to your own taste when making garlic in soy sauce, but let the garlic soak in water for a short period of time, otherwise it is not easy to taste.