1. Sweet and sour garlic.

Ingredients: 10 pounds of new garlic, about 500 grams of brown sugar, and about 1800 mL of rice vinegar.

2. Remove the roots of the garlic, leaving about 2 cm of garlic braid, and then peel off the old skin, leaving only 1 to 2 layers of tender skin.

3. Soak the processed garlic in light salt water to remove the pungent smell. It is usually soaked for about 24 hours. The water needs to be changed 1 to 2 times in the middle, and then taken out and dried.

4. When making the sauce, you need to use boiling water. Add brown sugar and an appropriate amount of salt to the water and stir until the sugar is completely dissolved. Then add an appropriate amount of rice vinegar and mix thoroughly.

5. Sterilize the container used for pickling candied garlic and dry it.

6. Put the dried garlic into a container, add the soup you prepared until all the garlic is submerged, then seal it and put it in a cool place as much as possible. Marinate it for about 20 days before eating.