Ingredients used: 2 kg of garlic, 2 ginger, salad oil 150 ml, 400 ml of soy sauce 100 ml, 1 handful of pepper, 5 aniseed, 3 tablespoons of sugar, salt, monosodium glutamate and white wine.

Step 1: Remove the skin of garlic. If it is large, you can peel it off with tools as much as possible, otherwise it will be a waste of time. Slice 2 ginger for later use.

Step 2: In order to ensure quick pickling, the large garlic cloves can be cut in half with a knife to facilitate the taste. Wipe the peeled garlic cloves with a dry cloth to clean the garlic juice.

Step 3: Put the garlic into a large bowl, sprinkle an appropriate amount of salt evenly, usually 3 tablespoons of salt (90g) per catty of garlic, grab it evenly by hand and let it stand for 1 hour. After the garlic comes out, control the water in the bowl for later use.

Step 4: Spread the slightly softened garlic and ginger evenly in a bamboo basket, put them in a direct sunlight, dry and ventilated place for 3 hours, and air them until there is no moisture on the surface of garlic cloves. After these two steps, the spicy taste of garlic will be reduced by more than half, and it will be easier to taste.

Step 5: add a bowl of water to the pot, add a handful of pepper and 5 aniseed, boil for 5 minutes on medium heat, cease fire, add 3 tablespoons of sugar, half a spoonful of monosodium glutamate and 100 ml of white wine, stir well, take out and let cool, and pour into a garlic bowl. According to the ratio of 4: 1, the garlic cloves can be covered by releasing and soy sauce.

Step 5: Heat a spoonful of salad oil to 80% heat, pour it into a garlic bowl while it is hot, stir it evenly, cover it with plastic wrap when it is slightly cool, and put it in the refrigerator for cold storage. It can be eaten in about 10 hour. It can be stored for about 1 month. The longer it is stored, the less spicy the garlic is and the more delicious it tastes.

-tips-

Garlic is a treasure, and it is good to eat it often. Eating three slices of ginger in the morning is better than drinking ginseng soup. Seasonal side dishes marinated with garlic and ginger slices are simple and delicious. If you can buy soy sauce directly, it is best to marinate with soy sauce, otherwise, marinate with soy sauce+soy sauce at the ratio of 4: 1.

Garlic should be salted to kill water first, and then dried to remove spicy, so that it will be delicious and tasty. Pour the hot oil while it is hot, which can further stimulate the fragrance.