1. Eating raw: Eating raw garlic can retain the allicin. It is recommended to crush the garlic into a paste and let it sit for 10-15 minutes before consumption, which allows the allicin to fully form.

2. Pickling: Pickling garlic, such as Laba garlic and sweet and sour garlic, not only retains the mineral components in garlic but also greatly eliminates the pungent flavor of garlic, making it suitable for people who are sensitive to spice or have sensitive stomachs.

3. Slow-cooked stir-fry: Fry garlic slices in oil that is not too hot until they are slightly golden on both sides. This not only releases the garlic aroma but also preserves the efficacy of allicin as much as possible.

4. Sweet and Sour Garlic: Sweet and Sour Garlic can effectively preserve the allicin, but it contains a high amount of sugar. It is recommended to consume it in small amounts daily.

5. Making soup: When making soup or stewing meat, adding a few cloves of garlic can help remove the taste and enhance the freshness. After stewing, the allicin is converted into a sweet sulfur-containing substance, which adds a fresh and sweet flavor to the soup.

Precautions: 1. Consume in moderation: It is not advisable to eat more than 2-3 cloves raw per day. Consuming too much can promote gastric acid secretion and irritate the gastrointestinal mucosa.

2. Avoid consuming on an empty stomach: Garlic is a stimulating food, and consuming it on an empty stomach may cause significant irritation to the gastric mucosa. It is advisable to eat some other food before consuming garlic.

3. Specific groups should exercise caution when consuming: Patients with eye diseases, non-bacterial diarrhea, hepatitis, and gastrointestinal diseases should exercise caution when consuming garlic to avoid exacerbating their conditions.