Step 1: Choose complete and full garlic and put the whole peeled garlic in a clean container. The container should be safe and resistant to high temperature, and there should be enough space for all garlic.

Step 2: seal the garlic container with tin foil to prevent pollutants from entering and prevent garlic fragrance from drifting during fermentation.

Step 3: Put the wrapped container into the oven, and set the temperature at about 60 degrees Celsius. You can also use a rice cooker to keep warm, or use other machines that can keep a constant temperature, but you must ensure that the temperature is between 55 and 65 degrees Celsius and will not turn off automatically.

Step 4: Let the garlic ferment in the container for 40 days. Garlic can be eaten in 10 days, but it needs to be fermented for 40 days to eat well. At that time, garlic cloves will turn black and taste a little soft and sweet.