Preparation materials: 500ml of light soy sauce, 3g of salt, 500g of sugar, 500ml of aged vinegar or rice vinegar, and a proper amount of light soy sauce.

Production steps:

1. Peel the fresh garlic, clean it and control the moisture.

2. Soak the washed garlic in light salt water for one day. Then take out the water control.

3. Put the soy sauce, vinegar, sugar and salt into the pot and heat until it boils. The taste of the sauce can also be adjusted according to personal taste.

4. Pour the cooked sauce into a clean, oil-free and water-free pickle jar for cooling. Then put the garlic soaked in clear water into the pickle jar in turn.

5, pickled for 20 days can be eaten.