Material preparation: garlic, salt, mature vinegar, sugar, rock sugar, soy sauce, star anise, pepper, etc.

1, clean the garlic head with clear water, take it out, and dry it in the sun. Then cut off the head and tail of garlic and peel off the outermost old skin for later use.

2. Put the processed garlic heads into a pot, add 60g of refined salt and high-alcohol liquor10g, then add Liangbaikai to drown the garlic, soak for12h, then pour off the water, add 60g of refined salt and10g of high-alcohol liquor and Liangbaikai again, and soak for12h.

3. Take out the soaked garlic and put it in the sun to dry the water, with the head down and the tail up, so that the water in the garlic can be completely controlled and dried for later use.

4. Add clean water1200g, old brown sugar 450g, aged vinegar 450g, white vinegar 450g, light soy sauce 300g, yellow rock sugar150g, refined salt120g into the pot, boil all the materials with high fire, then turn off the fire and let them cool naturally.

5. Wash the container of pickled sweet and sour garlic, dry the water, put the dried garlic into the container, pour the cool sweet and sour juice of cumin into the container to drown the garlic, add a little high-alcohol liquor, and seal and marinate for about 20 days before eating.