1. Ingredients: 500g garlic, 50g salt, 300g brown sugar, 30g rice vinegar or 20g white vinegar, 600g anise and water. Remove the old skin of garlic, leave a 2cm false stem, and dig the garlic root into a cone, but do not scatter garlic. Soak garlic in water for 5-7 days, and change the water every day.
2. Garlic into the jar, a layer of garlic a layer of salt, no water; Pour garlic once a day, from the bottom to the top, and let the garlic submerge evenly; After 5-7 days, take it out to dry. When the skin is dry, if there is any old skin, remove it and put it in the jar evenly.
3. Boil the water, add brown sugar, and leave the fire; Add vinegar when the water temperature is about 80 ℃; After cooling thoroughly, pour it into the garlic puree jar, seal the jar, and eat it 7 days later when the brown sugar is converted into fructose.
4. The aftertaste is rich in sugar and slightly sour in salt. If you like acid, you can add more vinegar.
5. Garlic juice can be used as sweet and sour sauce. Garlic has a strong taste and unique flavor, but it can no longer be used to pickle garlic.