【Sichuan】White Pork with Garlic Sauce
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. I have been a picky eater since I was little, not eating fat meat but only eating lean meat. Every time I eat meat, I quietly pull off the fat and throw it into the trash can. So I have always been thin but not gaining weight, and I feel uncomfortable whenever I eat fat. Later, a friend and I went to a Sichuan restaurant for dinner and ordered the signature dish, white pork with garlic paste. The strong garlic and spicy flavor make the whole piece of white meat taste less fatty. The white meat with garlic paste, one of the Sichuan dishes, is fat but not greasy. The strong garlic flavor and the fragrance of cucumber make this dish very popular among everyone. This spicy garlic white pork dish is a must-have on the New Year’s Eve dinner table.
Tags
Ingredients
Steps
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Prepare materials.
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Cut the pork in half, add appropriate amount of water, cooking wine and spices and cook the pork thoroughly.
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Well-cooked pork cut into appropriate thickness.
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Finely chop the ginger. Garlic paste.
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Add sugar, spicy oil, chili oil, fresh sauce, light soy sauce and sesame oil and mix well.
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The mixed sauce is very fragrant. Plenty of garlic flavor.
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Cut the cucumber into shreds and arrange on the plate. Arrange the sliced pork slices on a plate.
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Pour a layer of prepared sauce over the white meat.
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Delicious garlic white meat is ready.
