2. Put it in a blender and paste it. You can also mash it with the tool of mashing medicine (mashed is delicious);

3. Boil some boiling water, add salt and let it cool for later use;

4. Prepare dry ceramic containers for later use;

5. Put the mashed garlic into a ceramic container, add cold salt water (salinity is more salty than normal cooking), mix well and put it in the sun. Ceramic containers can be covered with transparent glass (that is, sanitary and not afraid of being touched by other impurities such as water and oil).

You can eat it in the summer as long as you have two weeks of sun exposure. The longer you bask in it, the better it smells. When you want to eat, use a clean spoon without water. The preservation method is to put it in the sun. It is usually the best choice to put it on the balcony. It can bask in the sun and is not afraid of getting wet. If you like spicy food, you can put some pepper.

This is how Minnan garlic sauce is made, hoping to let more people know some characteristics of Minnan.