2. Soak in cold water 12 hour, put the soaked garlic in a container to dry, put the soy sauce, onion, ginger, aniseed and salt in a clean pot, boil until the pot boils, turn off the fire, float off the foam, add monosodium glutamate, and when the soup is cool, add the dry soup, cover it and seal it.
3. Use fresh big-headed garlic, cut off garlic stalks and fibrous roots, peel off rough skin outside, soak in clear water for 5 to 7 days, and change water once a day. Then marinate for three days according to the ratio of 500 grams of garlic and 0/00 grams of salt/kloc, and take it out to dry. Then marinate for one week according to the proportion of 300g brown sugar, 50g vinegar and 600g water. Processing of pickled garlic in Sichuan: before and after long summer, garlic is harvested, fibrous roots are cut off, 2-3 layers of epidermis are peeled off, 5 cm of pseudostems are left, washed and dried. Add 4 kg of salt to 50 kg of water, boil it, let it cool, and add 50 g of pepper, 1 kg of red pepper, 1.5 kg of ginger and 1.5 kg of wine to make a marinade. Then put the whole garlic in a jar or soaking tank, pour the marinade, cover it and seal it.