1. Prepare a proper amount of garlic, peel off the garlic, and then cut off some garlic roots and heads. After garlic is processed, wash it with clear water and put it in a basin for later use.

2. Take a pot, add a small amount of salt to the pot, stir well, stir the salt until it melts, and put the cleaned garlic in it for a period of time. This can not only disinfect and sterilize, but also remove the spicy taste of garlic and soak it for about 3-5 hours.

3. When the time is up, take the garlic out and put it in a basin for cleaning, and then dry the water on the garlic surface. This step is very important. Be sure to dry the moisture on the surface of garlic, so that garlic can be preserved for a long time.

4. Next, adjust a sauce, pour in appropriate amount of white vinegar, appropriate amount of soy sauce, a tablespoon of sugar, a handful of pepper, a handful of star anise, add appropriate amount of salt, stir well with a spoon, and cool for later use.

5. Take a water-free and oil-free glass jar, put the dried garlic into the jar, then pour the prepared juice, cover it, seal it and put it in the shade for about 20 days. The longer the pickling time, the more delicious the garlic will be.