First, we have to cut garlic into small particles, and then we can chop it evenly with a kitchen knife to avoid too much calculation or too little calculation. Then, we put the chopped garlic into cold boiled water and drain the water. This step is critical because there are thiamine and riboflavin in garlic. If fried directly, it will be bitter, which is why some fried garlic will be bitter, so it must be.
After that, we divide the garlic into two parts, and then boil the oil in a pot. When the oil temperature is 50% hot, pour in half of the garlic and stir-fry slowly over low heat. In the process of frying, it is necessary to constantly stir with a spoon, which can effectively prevent garlic from being fried. Turn off the fire when it is golden, and you must not use fire during frying. Otherwise, it is easy to blow its surface at high temperature. After taking out, stir the other half of garlic and garlic crisp evenly.
Only when raw garlic and cooked garlic are mixed together, the taste is particularly good. Then, add a proper amount of salt, oyster sauce, chicken juice, sugar and chicken essence to the garlic. This step is best to wait until the oil temperature cools down, because it can prevent soy sauce or chicken essence from being sour and bitter at high temperature, so that a delicious garlic is ready.