Improved version ~ white meat with garlic paste ~

Improved version ~ white meat with garlic paste ~

Overview

White Pork with Garlic Sauce is a very classic Sichuan dish. As a southern girl, I am not particularly intolerant of spicy food, so I slightly improved it and it tastes great. Anyone who eats this taste will know that it is not a lie.

Tags

Ingredients

Steps

  1. Prepare a piece of pork belly

    Improved version ~ white meat with garlic paste ~ step 1

  2. Put into boiling water and cook for 20 minutes

    Improved version ~ white meat with garlic paste ~ step 2

  3. Slice cucumbers and roll them up, peel tomatoes and roll them into roses

    Improved version ~ white meat with garlic paste ~ step 3

  4. Let the cooked pork belly cool and set aside

    Improved version ~ white meat with garlic paste ~ step 4

  5. The thinner the slices, the better

    Improved version ~ white meat with garlic paste ~ step 5

  6. Place the sliced pork belly on a plate

    Improved version ~ white meat with garlic paste ~ step 6

  7. Heat oil in a pot

    Improved version ~ white meat with garlic paste ~ step 7

  8. Sauté garlic

    Improved version ~ white meat with garlic paste ~ step 8

  9. Add a spoonful of Laoganma

    Improved version ~ white meat with garlic paste ~ step 9

  10. Two spoons of light soy sauce

    Improved version ~ white meat with garlic paste ~ step 10

  11. Two spoons of oyster sauce

    Improved version ~ white meat with garlic paste ~ step 11

  12. Stir a spoonful of sugar and an appropriate amount of warm water until evenly boiled (I forgot to take a photo of the sugar)

    Improved version ~ white meat with garlic paste ~ step 12

  13. Finally, pour the boiled sauce over the meat slices, sprinkle with chopped green onions, and serve. If there is too much sauce, you can scoop it out and use it as a dipping sauce.

    Improved version ~ white meat with garlic paste ~ step 13