Garlic White Meat

Name: Garlic White Meat
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 4 star anise; 2 tablets Cinnamon; 20g Cooking Wine; 5 slices ginger; Some very light blue; Some salt; 100g lettuce; 50g garlic; 50g Balsamic vinegar; 20g Oily pepper; 1/2 tsp Chicken Essence; 1 tsp Sugar; 15g Soy sauce; 5g Soy Sauce Chicken Sauce; 15g sesame oil; 30g Red oil; 10g Peanuts (fried); 1 tsp White sesame; Some Shallots; 3000g water

by Tuo Tuo Ma

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

At the turn of spring and summer, except for the warm southeast wind blowing every day, people are drowsy. At this time, you need to take a bit of a heavy taste challenge to open up your taste buds. Sichuan cuisine will be a very good choice. Eating hot pot is too hot, and the hot tongue is blistering. The Sichuan-flavored cold dish is just right, not so spicy, the red color looks quite appetizing, and the sour and spicy appetizer of the sauce will also relieve the plain appetite.
Garlic white meat is a classic cold dish in Sichuan cuisine. Those who are not afraid of spicy food can try it.

Garlic White Meat

1. Cut the pork belly into large pieces, put it in a large pot of cold water, add cooking wine, salt, star anise, cinnamon, ginger and green onion

2. Cover the pot, boil on high heat and turn to low heat, and cook for 10-15 minutes

3. Cook until it can be easily inserted with chopsticks, turn off the heat, soak the meat in the original soup to cool it naturally, then remove the meat, wrap it in plastic wrap and send it to the refrigerator overnight

4. Cut cucumber or lettuce into thin strips, pickle with salt and squeeze the water and place it on the bottom of the plate.

5. Peel the garlic and chop finely with a garlic pat

6. Add other seasonings in the sauce to blend evenly

7. Take out the refrigerated white meat and cut it into thin slices

8. Finally, evenly pour the sauce on the surface of the meat slices, and finally sprinkle with chopped green onions.

Tips:
The emphasis on this dish is the meat quality. It is better to choose fat and lean pork belly with skin; the second is firework, and it is cooked to the right degree, and the meat is elastic and not too soft. It is good for the knife. A sophisticated chef can cut it as thin as a piece of paper so that it won’t taste greasy. Fourth, seasoning, the soul of the cold dish is all in the sauce. Whether it tastes good or not depends on whether the sauce is adjusted to the right ratio and tastes good.