Garlic white meat

Overview

Garlic white meat belongs to the Sichuan cuisine. It was once popular and praised by people. This dish requires careful selection of ingredients, appropriate heat, good knife skills, fragrant seasonings, and hot slices to eat cold. Mix it with chopsticks when eating. With the heat, the aroma of soy sauce, chili oil and garlic hits your nose directly, whetting your appetite. The garlic is rich in flavor, fat but not greasy.

Tags

• private kitchen
• chili oil
• cucumber
• ginger powder
• pork belly
• sesame
• vinegar
• minced garlic
• minced green onion
• red pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Preparation: a piece of pork belly, onion and ginger

   

2. 2 Slightly scald it in boiling water to remove the superficial blood powder, which is more hygienic

   

3. 3 Remove the meat, cut onions and ginger, prepare star anise and cinnamon

   

4. 4 Boil the water again, add salt and five-spice powder

   

5. 5 Stir evenly and cook for more than 40 minutes

   

6. 6 Cook until the pork skin is tender, pierce it gently with chopsticks, and let cool until set aside

   

7. 7 Prepare cucumbers, remove heads and tails

   

8. 8 Shave into thin slices and set aside

   

9. 9 Cut the cool pork belly into thin slices and cut into small pieces

   

10. 10 Arrange the plate and put it on the plate

    

11. 11 Cut the onion, ginger and garlic into mince, add sesame seeds, salt, thirteen spices, sesame oil, vinegar, soy sauce and chili oil to taste

    

12. 12 Add a little water and mix thoroughly

    

13. 13 Just pour the prepared sauce over the white meat

    

14. 14 A beautiful plate of garlic white meat is ready!

    

15. 15 Spicy and delicious, rich in garlic flavor, crispy and tender

    

16. 16 The pork belly is plump and juicy, paired with cucumber and dipped in garlic sauce. You won't get tired of it even if you eat too much. Come and try it too!