Selecting materials → curing → turning over → changing water → controlling water → sugar stains → rolling → discharging → packaging → finished products.

Key operation points:

① Prepare materials. According to the ratio of fresh garlic 150 kg, salt 10 kg, sugar 5 kg, rice vinegar 60 kg and boiled water 20 kg.

2 immersion. Soak garlic in clear water 10 hour, do not peel garlic.

③ Initial salting. Pick up the soaked garlic, drain the water, weigh it, mix it evenly with salt in proportion, and put it in a jar. The jar has a capacity of 25 kg and can hold 16 kg of fresh garlic. Tie the jar mouth tightly with bamboo shell oil paper, put it on the ground horizontally and roll it twice a day to promote its maturity. After continuous rolling 10 days, you can open the jar mouth, take out the brine in the jar and close the jar until it is full of garlic. After light pressure, put a cattail bag on the altar mouth, then cover the small dish and seal the altar mouth with mud. When the mud is slightly dry, turn the jar mouth upside down on the ground. After about 40 days, the brine in the jar was basically sealed and sucked dry, and the garlic was a mature salted blank.

④ Double salt. Open the jar full of salt blank, pour out the residual salty brine in the jar, weigh it, and add ingredients in proportion to double salt. The method is to boil water, add rice vinegar and cook together, then add white sugar and mix well to make sweet and sour bittern, and then pour it into a jar after cooling to submerge garlic. Finally, the jar mouth is sealed with a layer of oil paper and a layer of kraft paper (or sealed with a film). After 10 ~ 15 days, the finished product can be eaten or packaged for sale.