Garlic White Meat

Name: Garlic White Meat
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3-line meat 100g pork; 30 capsules green pepper; 4 pieces Beauty pepper; 1/2 root Cucumber; 2g salt; 6 slices ginger; 6-8 capsules garlic; 5 tbsp Cooking Wine; 2 tbsp Soy sauce; 1g MSG; 1 tbsp Sugar; 1 tbsp sesame oil; 1 Shallots

by Gluttonous demon demon Zhang Zhang

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

In summer, when the green peppers and peppers are abundant, fresh green peppers and fresh peppers are used in the dishes, and the taste is absolutely different! Garlic white meat must use three-line meat, which is well-proportioned fat and thin, no bubbles and less tendons, and does not leave the fat and thin after being cooked. It looks good on the plate. Garlic white meat knife skill is very important, another is the unique flavor of the dipping sauce. The green pepper and the garlic fragrant occupy the taste buds, and the lean meat and the muscles and fat are slag, which is really a cool word!

Garlic White Meat

1. Wash cucumbers, beauty peppers, old ginger, green pepper, and garlic diced for later use; wash the three-line meat; cut the shallots into chopped green onions for later use;

2. Put the three-line meat in a pot of cold water, add sliced ginger and a few green peppercorns, boil until the water boils, pour in the cooking oil, cook for 2 minutes, then get out of the pot and wash;

3. Taking advantage of the time to give the meat nao water, smash the garlic and cut the beauty pepper into small pieces. Then add fresh diced peppercorns and a little salt to pound into a paste to become "Zamba Haijiao".