1, before pickling salted garlic, you should choose fresh and tender garlic to buy it back, and then remove the skin from the purchased fresh garlic. It should be noted here that two or three layers of tender skin should be reserved for the garlic head. Cut off the garlic seedling with scissors, leaving a small root more than one centimeter.

2, cold water immersion 12 hours, put the soaked garlic in a container to dry, put soy sauce, onion, ginger, aniseed and salt in a clear pot, boil until the pot is boiling, turn off the fire, float the foam out, put monosodium glutamate, and when the soup is cool, put the dried soup in, cover it and seal it.

3. Use fresh garlic with large head, cut off garlic stalks and fibrous roots, peel off the outer rough skin, soak it in clear water for 5 to 7 days, and change the water once a day. Then marinate for three days at the ratio of 500 grams of garlic and 100 grams of salt, and take it out to dry. Then marinate it for one week in the proportion of 300g brown sugar, 50g vinegar and 600g water. Processing of pickled garlic in Sichuan: The garlic is harvested before and after long summer, the fibrous roots are cut off, and the epidermis is peeled off for 2-3 layers, leaving 5 cm of pseudostems, washed and dried. Add 4 kg of salt to 50 kg of water, boil and cool, and add 50 g of pepper, red pepper 1 kg, ginger 1.5 kg and wine 1.5 kg to make a marinade. Then put the whole garlic into a jar or a soaking jar, pour in the marinade, cover and seal.