1. Wash the pork and gently scrape the skin with a knife to remove lint and dirt. Pour cold water into the pot, add pork, add ginger, star anise, cinnamon and pepper to boil. After the water is boiling, add two spoons of cooking wine. Turn to low heat and cook for about 40 minutes. Be careful to avoid using a pressure cooker, because if the stew is over-simmered, the meat is too soft and rotten, and the slices will not form.
2. Adjust the ratio of the red oil juice in the auxiliary ingredients. This ratio is my favorite taste. You can adjust it according to your taste. After the single head garlic is cut into garlic paste, it is exposed to the air for 20 minutes to allow it to fully oxidize and the garlic aroma will be stronger. The "spoon" mentioned in the ingredients is the medium stainless steel spoon in the picture, not a soup spoon
3. Here is a brief talk about the method of red oil. Chop the dried chili and mix it with white sesame seeds and a little pepper. Put enough rapeseed oil in the wok, add a few star anise and cinnamon, heat it to 80% hot (that is, the state of oily smoke), and heat it well. Pour one-third of the oil into the chili powder, stir well, then pour one-third of the oil in about 30 seconds, and pour the remaining oil in another 30 seconds. This kind of marked oil is not easy to be bitter because the oil temperature is too high, and the finished marked oil will basically be excellent after standing for a day.
4. Mix the red oil juice and garlic paste evenly. The cooked meat is soaked in cold water to cool down and then cut, otherwise it will be easy to chop. Cut the meat into large slices. Take half of the cucumber and place it in the middle of the plate, and cut the other half into palm-length slices. Lay the meat slices on the cucumber shreds one by one, with a cucumber slice between every two meat slices. Pour in the garlic sauce with red oil and it's ready to eat.
