Practice steps:
1. Peel garlic, wash and cut off garlic stalks.
2. Chop garlic into minced garlic, and the size should be even. If cooked in large quantities, garlic needs to be washed with clear water and drained to remove some mucus. This is to prevent the oozing garlic juice from sticking to the pot when cooking in the pot, and the fried garlic is bitter. If the amount of garlic sauce cooked at home is small, this step can be omitted.
3. Add salad oil to the pot, turn off the fire, pour 2/3 of the minced garlic into the pot, and then stir constantly to make the minced garlic evenly heated and stir-fry the garlic flavor. Stir with low heat until the minced garlic turns yellowish.
If there is no salad oil at home, you can use vegetable oil. Vegetable oil needs refining. Heat the oil until it smokes, and turn off the fire to cool. )
4. Add the remaining 1/3 minced garlic, stir-fry the minced garlic with low heat, and stir-fry for not too long. Turn off the fire.
5. Add a little salt, then add sugar, oyster sauce, chicken essence and white pepper.
6. Stir well and the gold, silver and garlic sauce will be ready. When steaming seafood, pour garlic sauce on the seafood. After steaming, sprinkle with chopped green onion or millet, pour in steamed fish sauce and hot oil. If you cook too much, you can't eat it all at once. After the garlic sauce is completely cooled, put it in a jar with a lid and store it in the refrigerator.