Fresh garlic is peeled off, leaving only two layers, and the roots are cut off, keeping the whole appearance.

Wash the garlic with clean water.

Find a big pot, pour cold boiled water, sprinkle 50g of salt on it, put garlic in it and marinate for 24 hours, remove the pungent taste, and change it to 1 time.

Put the soaked garlic head down on the iron net to control the water. When it is dry, turn it over and dry it until it is dry.

Put the vinegar into the pot and pour the sugar into it. Cook slowly until the pot bubbles, turn off the heat and let it cool. Dry the glass bottle, put the dried garlic in, then pour the cold sweet and sour water, seal the bottle mouth, and marinate it in the shade 1 month.