Garlic white meat
Overview
White meat with garlic paste is one of the most important dishes in Northeastern pig-killing dishes. Put fresh fat and lean pork into clear water, add seasonings and cook with the skin. After cooking, slice into slices and eat with garlic paste. The garlic is rich, the white meat is tender and smooth, the fat and lean are alternately fragrant but not greasy. It feels very satisfying to eat a big mouthful of meat. Even the very fat white meat is not greasy. Garlic not only relieves greasiness, but also conforms to the principles of health preservation. As the saying goes, if you eat meat but not garlic, your nutrition will be reduced by half. Allicin can combine with vitamin B1 in meat, which not only improves the absorption rate of vitamin B1, but also changes its water-soluble property to fat-soluble property, thus prolonging its residence time in the human body.
Tags
Ingredients
Steps
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This is a piece of black pork. My sister’s neighbor slaughtered a pig during the Mid-Autumn Festival and brought the meat close to the pig’s blood neck. It is said that the meat in this position is the most fragrant. Soak it in cold water to remove the blood and wash it
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Pour cold water into a pot and blanch it
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Remove and wash with cold water
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Cut onion and ginger into sections, wash all seasonings
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Add an appropriate amount of water to the pot, add all the seasonings, and add the blanched meat
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Bring to a boil over high heat and cook over medium heat
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Cook until the meat is cooked and remove from the pot. Reserve the soup for stewing the sauerkraut
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Peel and wash the garlic, make minced garlic, add salt and soy sauce to taste, and cut the pork into thin slices.
