1. Prepare the ingredients, a cucumber, two pieces of pork or a pound of pork belly, rinse well, soak the meat in clean water for a while to remove the blood
2. Boil the meat in a pot under cold water, smash the ginger, pepper, star anise, sanna, and scallion into the water, and add an appropriate amount of cooking wine. After the water is boiled, remove the foam and cook on medium heat for about 20 minutes. Pay attention to closely observe whether the meat has been cooked. You can use chopsticks into the meat to judge. When the chopsticks are removed, there is no bloody water, indicating that the meat has been cooked. Don't cook the meat for too long, remove it and let it cool for later use.
3. Use the cooking time to peel the cucumber and cut into thin slices. If there is a sharp tool for scraping vegetable slices at home, it would be best. Unfortunately, I don’t have one at home, so I'll cut it honestly.
4. First crush the garlic, then put it in the garlic pounding container, add a little salt, and start pounding the garlic.
5. Put the mashed garlic in a bowl, add appropriate amount of light soy sauce, pepper noodles, sugar, chicken essence, millet spicy, oily spicy pepper, sesame oil and mix well.
6. The cooled meat can be cut into thin slices. Because of my knife skills, I can only cut it like this.
7. The cut meat can be placed on top of the cucumber slices so that it can be served on the table. Dip a piece of meat and a slice of cucumber together with the dipping sauce, full of garlic aroma, really delicious! Summer food!
Tips:When cooking meat, you must closely observe whether the meat is mature and use chopsticks to identify it, as described above. Meat should not be cooked for too long, or it will become soft after cooking for a long time. When pounding garlic, you must add a little salt for pounding, the purpose is to increase the friction, so that the garlic is not easy to slip, and the pounded garlic is thicker and more fragrant!
