1, remove the skin from the prepared garlic, wash it with clear water, remove the water, cut them into mashed garlic, or directly mash them into soup in the cooking machine. When garlic is mashed, the finer it is, the better.

2. Take out the prepared mashed garlic and beat in the prepared white sugar, then mix well. Then put corn starch, balsamic vinegar and soy sauce together, heat and boil, then turn off the fire and cool down, take it out and add it to garlic paste and mix well.

3. Finally, add sesame oil and monosodium glutamate, then add the prepared pepper powder, mix well, put the prepared garlic sauce in a clean glass bottle, seal it, store it in the refrigerator, and take it out at any time when you want to eat.

4, usually make garlic sauce at home without preservatives, and the preservation time will not be too long, at most it will not exceed one month, so you should eat it as soon as possible.