Ingredients: fresh garlic 10 kg, clean water 3500g, white rice vinegar 1500g, white sugar 800g, rock sugar 400g, salt 200g, white wine 50g, and washing and soaking salt 200g.

Steps:

1, remove the skin from fresh garlic, leaving only one or two layers of thin skin (easy to taste), cut off the roots, and then cut off some stems (the stems are 3 cm long to avoid water when soaking).

2. Rinse with clear water.

3. Boil a pot of boiling water, add 200 grams of salt, stir, cool and pour into a basin. Put the washed garlic in salt water and soak it for 24 hours (soaking in salt water is for decontamination and sterilization and better removing the spicy taste of garlic).

4. Take out the garlic soaked for 24 hours, then wash it with cold boiled water once, and then cut off the remaining stems (easy to control the moisture).

5. Put the processed garlic with the stem facing down in a coarse hole drying screen, drain the water, or dry it in the sun (I put it on the anti-theft net and dried it for 10 hour).

6. Prepare sugar and garlic juice: In an oil-free and waterless stainless steel pot, pour 3500 grams of water, salt, white sugar and rock sugar to boil, stir until the sugar melts, then pour white rice vinegar to boil and cool for later use.

7. The finished product is crystal-transparent, sweet and sour, crisp and very appetizing. The candied garlic preserved like this is not bad for one year.