1, materials: fresh garlic 1 kg, beer 1 kg garlic/1 l beer, and aluminum foil packaging.

2. Choose garlic that is even and without scratches (garlic with one head is the best), and peel off the thin shell to remove dirt. After washing garlic with clear water, keep garlic dry and leave no water drops on the surface. Let garlic dry in gout environment for 4 to 6 hours before cooking.

3. Peel the whole garlic, put it in a plastic pot or small pot, sprinkle beer evenly and soak the garlic for 30 minutes. 1 kg garlic is equivalent to 1 can of beer.

4. Pack garlic with aluminum foil, then put it into the rice cooker, turn on the heat preservation button and keep it warm for 2 weeks. When doing this, remember to cover the pot with a cotton pad and wrap it around the electric cooker to keep better heat. If it is an electronic cooker, it is not needed. Wipe the water on the floor carefully every day.

5, in the production process, you can open the pot, check the garlic every day, and then close it immediately, no more than 5 minutes. After 2 weeks of fermentation, garlic will gradually change from white to brown and then to black. When garlic meets the requirements, it tastes slightly sour and sweet, and is no longer the original flavor of garlic, which means it has met the requirements. Garlic is still wet after it is taken out. Open the aluminum foil paper to evaporate water and dry it. The finished black garlic can be stored in the refrigerator for a long time.

6. If the weather is as expected, it will be completed in about 14 days, but if your black garlic is still wet after 14 days, you can bask in the sun for several hours or turn on the fan to dry it.