Pickled Lahai garlic need a cool place, common practice is as follows:

Preparation materials: 1.5 pounds of fresh garlic, 250 grams of soy sauce, vinegar 125 grams, 250 grams of water, 20 grams of sugar, peppercorns moderate, anise 2

1, the year when the new garlic to buy back, tear off the outer membrane, cut off the upper head of the long stem.

2, all processed look.

3, with filtered clean water poured into the pot containing garlic, and then give a little salt to mix well, 24 hours after the water is poured out and then poured into the new water, so repeat three days.

4, the fourth day to take out the garlic, upside down, so that the water inside the garlic are dripping out, and leave it overnight until the water is air-dried.

5, all ingredients ready.

6, all ingredients into the milk pot, heating.

7: Turn off the heat until it comes to a boil, and let it cool.

8, intended to be loaded into a clean glass bottle and poured into the boiled sauce, sealed and stored for more than 15 days, such as the spicy flavor of the garlic to go away can be eaten.