Black garlic, also known as black garlic and fermented black garlic, is a product made of fresh garlic, which is put into a high-temperature and high-humidity fermentation room and allowed to ferment naturally for 60-90 days. After fermentation, the nutritional composition of black garlic has changed compared with that before fermentation, so garlic cloves are black, not spicy, not irritating, and have no garlic flavor, and they are replaced by sweet and sour preserves.

Because it is a pure natural processed product, it has high contents of amino acids, vitamins, peptides, polyphenols, active SOD, trace elements, fructose and dietary fiber, which can effectively prevent cardiovascular and cerebrovascular diseases, diabetes and cancer, and effectively improve sub-health physique. It is regarded as a skin care product that many consumers insist on eating for a long time.

A healthy black garlic soup was made by steaming black garlic and pork tenderloin with clear soup. The soup is rich and transparent, slightly sweet and sour, and is deeply loved by diners. Clear soup is made of old hen, lean pork and ham in a ratio of 5∶3∶2. The soup made in this way is very refreshing. If diners like thick soup, they can add ingredients such as pig's trotters and bonzi bones.

Ingredients: black garlic, pork tenderloin, old hen, lean pork, ham and trotters.

Black garlic health soup practice:

1. Cook old chicken, lean pork and ham in a pot at a ratio of 5: 3: 2 to make clear soup.

2. Stew the trotters until they are 80% mature, and take them out for later use.

3. Cut the lean pork into 2cm square pieces and peel the black garlic.

4. Take a stew, add 3 pieces of black garlic and 4 pieces of lean meat, pour the clear soup (seasoned at the bottom) until it is seven minutes full, cover it and steam it in a steamer for 40 minutes until the soup is similar to brown.

5. Put the pig's trotters in the pot and simmer with the soup until they are cooked.