Ingredients: fresh purple garlic 10 kg, 2 kg of white sugar, appropriate amount of salt, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of fragrant leaves, appropriate amount of tsaoko, appropriate amount of pepper, a little brown sugar and a little rice vinegar.
Steps:
1, fresh purple garlic peeled off the outermost layers, leaving only a few thin layers inside.
2. Wash and dry the water for later use.
3. Start cooking seasoning water. Add cold water to the pot, add star anise, cinnamon, pepper, tsaoko, fragrant leaves and salt to boil.
4, add white sugar, add a little brown sugar to color, boil for 2 minutes, turn off the fire and let it cool thoroughly.
5. Add two teaspoons of rice vinegar to the cool seasoning water.
6. Put the dried garlic in jars and bottles.
7. Pour in cool seasoning water until there is no garlic.
8. Then cover the plastic wrap+cover and put it in a cool and dry place for sealed storage. You can basically eat it in a month.