Appetizers with Garlic and White Meat in Red Oil
1.
A piece of pork belly about half a catty (about 8✕8 cm in size)
2.
Add cinnamon in the water half the size of a pinky, 10 peppers, 3 star anise, the size of Shanna, half a thumb the size of old ginger, smash it, 2 liters of water, a 10 cm green onion, add pork belly and cook for about 20 minutes
3.
The cooked meat is soaked in the soup until it is not hot but still warm. Pick up the half and divide it into 4✕8 cm. Use half of it. Cut 4 cm wide and 2 mm thick slices
4.
While cutting the meat, the broth heats up
5.
Add one or two spoonfuls of mung bean sprouts in a 10 cm diameter soup spoon, wash them, and break them in half into a length of about 5 cm. Cook for a minute or two in the boiling soup
6.
Laoqi and spread on the bottom of the plate
7.
Spread the cut meat evenly on the bean sprouts
8.
1. Sweet and spicy red oil garlic paste seasoning: chopped green onion, minced garlic, each 5 cm diameter soup spoon 1/4
9.
Then add 1/2 spoon of soy sauce, 1/4 spoon of vinegar, 1/4 spoon of white sugar, 1/4 spoon of chili oil, 1/8 spoon of sesame oil, half a thumb of pepper powder
10.
2. Spicy red oil garlic paste seasoning: garlic is 4:1 to ginger, chopped into fine-grained puree. Chopped green onion, minced garlic, each 5 cm diameter spoon 1/4, minced ginger 1/3 thumb-sized amount
11.
Then add 1/2 spoon of soy sauce, 1/8 spoon of vinegar, 1/8 spoon of white sugar, 1/4 spoon of chili oil, 1/4 spoon of sesame oil, half a thumb of pepper powder, equal amount of chicken essence
12.
Pour the seasoning evenly on the meat
Tips:
1. The meat should be soaked in the soup to keep it warm to prevent it from being in the air, which will cause the meat to tighten and dry and affect the taste of white meat.
2. Adding spices to the meat is to taste the meat first, so that the meat is more delicious.
3. Mix the seasonings in advance, after laying the meat, while the remaining heat, pour the seasonings on the meat.
