Peel garlic for later use. If garlic is washed, it must be dried. Remember not to drink with raw water, it will rot easily. It is inedible to cut off the hard part at the top of garlic with a knife, which can also make garlic more tasty and is also the key to garlic turning green. Prepare a clean pickling container. The container should be water-free and oil-free. Add appropriate amount of brown sugar, brown sugar and white sugar to the pot. The ratio is about 300 grams of rice vinegar per 100 grams of brown sugar. Laba garlic pickled with rice vinegar has the best color, and adding sugar is also the key to turning green. Stir the brown sugar and rice vinegar until they are completely melted. Put garlic cloves in a container, pour rice vinegar and brown sugar water, and finally add a few drops of white wine. Tighten the bottle cap and put it away. The green of garlic cloves has a lot to do with low temperature, because Laba is the coldest season in winter, so it is the source of Laba garlic. Pickled Laba garlic can be eaten directly or used for cooking, such as fried pork intestines with Laba garlic and fried scallops with Laba garlic. , are super delicious.