Ingredients: 40 heads of garlic, soy sauce1000g, vinegar 500g, water1000g and sugar 50g.
Accessories: 2 grams of pepper and 6 grams of star anise.
Steps:
1, peeled off the outer layer of fresh garlic and cut the root with a knife.
2. Processed garlic must have two skins. I used 40 heads and weighed about 6 kg.
3. Put the garlic in the pot and soak it in water. This is to remove the spicy taste of garlic. Soak for about a day. I soak in the morning, drain at night and change the water twice.
4. Take out the soaked garlic, put it on the grate and control the moisture for one night.
5, soy sauce, vinegar, pepper aniseed ready.
6. Pour soy sauce, vinegar, pepper, aniseed, sugar and water into the pot, turn off the fire and cool after the fire is boiled.
7. Put the garlic with controlled moisture into the container.
8. Pour in the cooked garlic soup, cover the garlic, and wait about 10 days to eat.
9. At this time, the color of garlic has turned red and it has a taste. Salty five tastes crisp but not spicy. It is especially delicious with porridge or steamed bread.