Peel, clean and slice shallots against the grain. Try to cut the thickness into standard sizes, only then can it be cooked evenly.

Place in the oven at about 120 degrees Celsius, turn on the whirlwind and bake for 30 minutes.

Add the shallots and cooking oil to the cold pot and turn on medium heat. It needs to be stirred all the time during the process. Especially the edge of the pot is the most likely place to burst!

When you see about 80% of the shallots begin to turn light brown, you are ready to pick it out.

Spread it out on a pot, drain the oil and let it cool before canning it. Otherwise, the water vapor will cause the shallots to become soft!

Drain the washed pork fat, add a little salt stir evenly and let it sit for about 10 minutes.

Pour the pork fat into a pot, turn on medium-low heat, spread it out and fry it in a dry pot to release the oil. Just stir-fry occasionally.

When the lard is almost done, you can start to scoop it out and put it into a wide-mouthed jar. Because putting it in the refrigerator can extend the shelf life but it will turn into a ointment. Therefore, you need to use wide-mouthed jars. Then it’s convenient when you want to use it

Drain the crispy pork lard and let it cool before putting it into a jar. Put it in the refrigerator to make it taste drier and stay fresher.

Peel them first, then cut them into small pieces for easy granulate in a blender or minced it with a knife.

Put the minced garlic in a cold pot and add cooking oil. Fry the minced garlic over medium heat. Fry over slow heat to fully cook the minced garlic.

Stir continuously throughout the process to avoid sticking to the bottom of the pot.

When you see that the minced garlic turns light brown, you are ready to put it into the strainer.

Spread out the crispy garlic and place it on the pot to drain excess oil

After cooling, put the garlic oil and garlic crisps into jars respectively and you are done.