Garlic White Meat
by Yoha Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
3
Baizhong has its own hot air.
1. Soak the pork belly in clean water for one hour to remove the blood
2. Vantage program-controlled stove fire power adjustment key selects 5 levels, high fire, blanch water, remove after the meat changes color, and rinse with cold water
3. In another pot, put enough water, green onion, ginger, cooking wine, and blanched pork belly
4. The fire power adjustment button selects the 5th gear, the high fire is boiled, and the fire power adjustment button selects the 2nd gear and turns to a low heat and cooks for 30 minutes. The pork belly is cooked until it is penetrated with the chopsticks.
5. Take out the pork belly and let it cool, put it in the refrigerator overnight
6. Prepare garlic mash, soak red pepper, mix thoroughly with light soy sauce, rice vinegar, and sugar for mashed garlic, let stand for 30 minutes to taste
7. The frozen pork belly is taken out, sliced, rolled with an appropriate amount of bitter chrysanthemum, and placed on a plate
8. Just pour the garlic sauce on the meat, put an appropriate amount of red pepper to garnish
Tips:The frozen meat is easier to slice, the thinner the slice, the better.
