Washed with sage, control water; garlic cut, ginger and chopped
Add salt and a little oil in boiling water, stir fry the sage (first fry the roots, then fry the leaves), and control the water
Start the hot pot, add half a bowl of oil, when the heat is 30%, enter the garlic, slowly sauté into golden yellow.
Keep the base oil, the next ginger, musk, add soy sauce, broth, salt, boil over the fire, simmer into the sage, simmer for half a minute in the middle of the fire, remove the plate, sprinkle with garlic
Add water starch to the juice in the pot, bake it into a thin clam juice, and pour it on the garlic custard.
When frying garlic, be sure to remove it when it becomes yellowish, otherwise it will zoom.