Black garlic is made by natural fermentation of fresh raw garlic with skin in a high temperature and high humidity fermentation chamber for nearly one month. Garlic turns from milky white to dark brown, and its edible effect is much better than that of ordinary raw garlic. It is a good product for anti-cancer, anti-oxidation and improving immunity. In addition, its spicy taste has become much milder and will not cause irritation to the stomach. Don't worry about bad breath if you eat too much.
The chef chose black garlic from Taiwan Province Province and stewed it with fresh abalone for an hour and a half. It is a very simple ingredient, very fresh and not greasy, clear and rich, and can be drunk in summer, and it can also tonify the deficiency and preserve health.