1, fresh garlic seedlings washed, cut long sections of salt pickling, rubbing the salt into the hands, and with a basin, sealed with plastic wrap, put in the refrigerator to stand for a night.

2, the next day the pickled garlic seedlings cut fine, you can taste, if the salt is too much, in the water to rinse, and then cut fine, into a larger pot, a moment to facilitate the mixing of seasonings.

3, the chili oil, sesame oil, balsamic vinegar, cilantro and other seasonings are loaded into a small bowl, mixed into a bowl of juice.

4, pour the sauce into the garlic pot, mix well.