Sieve the dried garlic slices, sift out the crushed grains, fragments and residual garlic clothing. Pour the selected garlic slices on the sorting table, remove impurities, yellow-brown slices, grains, etc., and then classify them. Genuine garlic slices care yellowish, large, complete, flat, uniform in thickness, free of fragments and peculiar smell. Defective products are yellowish brown, small, incomplete, not flat and uneven in thickness. This procedure requires quick operation to prevent garlic slices from absorbing moisture and returning to moisture. The graded garlic slices should be tested for water content once, and if the water content exceeds 6%, they need to be baked again.