Garlic Sauce

Garlic Sauce

1. Peel the garlic, wash and control the moisture, and pat the garlic cloves flat.

2. Chop garlic cloves into minced garlic and set aside.

3. Cut the shallots into sections, and shred the onions.

4. Heat the pot, pour 400ml of cooking oil, add star anise, cinnamon, bay leaves, green onion, and shredded onion.

5. Heat over medium heat, as the oil temperature rises, the aroma of the ingredients slowly comes out.

6. Fry until the scallions and shredded onions become brown.

7. Remove all the ingredients from the pot.

8. Turn off the heat and lower the oil temperature first. Bring to a low heat and pour in the minced garlic.

9. Fry with a spatula to avoid muddy bottom. Fry until all the garlic aroma comes out, and the edges are slightly golden, so don't deep-fry it until it gets old.

10. Season with salt.

11. Just stir evenly.

12. After letting cool, put it in a sterilized water-free glass bottle for storage. Put it in the refrigerator and eat it for 2 weeks without any problem. Usually when cooking, or making garlic steamed seafood, enoki mushrooms, garlic lobster, garlic steamed oysters, garlic scallops, it is the best partner, but I still recommend you to eat fresh garlic sauce, and it is not troublesome to make !