2. Soak the garlic in light salt water for one day, and change the water twice during the period, then remove the garlic and drain the water.

3. Make sweet and sour soup with pickled sugar and garlic, add all seasonings except white wine to the pot, boil over medium heat until the rock sugar melts, then turn off the fire and let it cool.

4. Take a dry jar, put the drained garlic in, pour in the cool sweet and sour soup, and then pour the white wine evenly on the surface.

5. Cover the jar, seal it and put it in a cool place. It can be eaten after pickling 1 month.