【White meat rolls with garlic paste】

Overview

Almost all popular restaurants in Sichuan serve white meat with garlic paste. This dish is both fat and lean, with thin and large meat slices, strong garlic flavor, salty, spicy and slightly sweet taste. It is suitable with wine and rice. In addition, it is economical and affordable, so it is deeply loved by people. This is a dish that came to Sichuan from outside Sichuan, and it took several twists and turns to reach Sichuan. Unofficial history records that the Manchus living in the Northeast once had a traditional ceremony called the Divine Dance Ceremony. Regardless of whether you are rich or noble, you must enshrine sacred tablets in your home to worship gods and ancestors. After offering sacrifices on a certain day in the Spring and Autumn Period, they will eat Tiao Shen Meat. This kind of Tiaoshen meat is boiled with pork and no salt sauce is added. After cooking, slice and eat by yourself. Those who know the etiquette, whether they are acquaintances or not, can go and eat when the time comes. During the Song Dynasty, the white meat of the Manchu people spread to Kaifeng, the capital, and white meat was sold in shops. This has been recorded in Song Yu Yuan's "Tokyo Menghua Record" and Naideweng's "Capital Record". In the Qing Dynasty, cooking critic Yuan Mei researched the white sliced pork and said that it was a dish that northerners were good at. He also recorded in the Suiyuan Food List that Ding Manzhou Tiaoshen Pork was the best. Li Huanan, a native of Luojiang, Sichuan, who once traveled to Jiangsu and Zhejiang as an official, recorded the cooking method of boiled pork. Later, his son Li Tiaoyuan introduced it to his father and brothers in Bashu in the book "Xingyuan Lu". In the late Qing Dynasty, dishes such as white meat and white meat with spring sprouts began to appear in Sichuan restaurants, and were mentioned in Fu Chongju's "Chengdu General View". But adding minced garlic to white meat to blend the flavor was only a matter of the late Qing Dynasty

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chili oil
• cooked sesame seeds
• cucumber
• light soy sauce
• pork belly
• sichuan pepper oil
• white sugar
• garlic
• ginger
• sesame oil

Ingredients

Steps

1. 1 After buying the pork belly, remove the hair and shave it clean

   

2. 2 Add water to the pot, add ginger, aniseed and washed pork belly. Add cooking wine and bring to a boil over high heat

   

3. 3 Turn to low heat and cook until the pork belly is tender. Remove the cooked pork belly and let it cool (about 30 minutes)

   

4. 4 Prepare a little more garlic and ginger

   

5. 5 Mash garlic and ginger and add appropriate amount of boiling water to make juice

   

6. 6 After the pork belly is cooled, cut it into thin slices with a knife (the thinner, the more flavorful)

   

7. 7 Wash the cucumber and soak it in salt water for 10 minutes

   

8. 8 Cut the cucumber into long thin slices, roll up a meat slice and a cucumber slice, and put them neatly on the plate

   

9. 9 Pour the seasoning over the meat slices and enjoy