1, before pickling salted garlic, you should choose a relatively fresh and tender garlic to buy back, and then buy back the fresh garlic to remove the outer skin, it is important to note here that you should retain two to three layers of tender skin for the head of garlic. Use scissors to cut off the garlic seedling part of the garlic, leaving a small root of more than one centimeter can be.

2, soak in cold water for 12 hours, put the soaked garlic into a container to dry, put soy sauce, green onions, ginger, seasonings, salt, put the pot of water, simmering until boiling, turn off the heat, the floating foam floating out, put monosodium glutamate (MSG), wait until the soup cools down, the drying of the soup into the lid sealed can be.

3, with a larger head of fresh garlic, cut off the garlic stalks and roots, peel off the outer layer of coarse skin, into the water soaked 5 to 7 days, change the water once a day. Then 500 grams of garlic, 100 grams of salt ratio of pickling for three days, remove and dry. Then 300 grams of brown sugar, 50 grams of vinegar, 600 grams of water in the proportion of marinated for a week time can be eaten.