Name: Garlic White Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 2 pieces Cucumber; 3 pcs star anise; 2 tablets Bay leaf; 1 piece Cinnamon; 1 large piece ginger; 1 piece Tsaoko; 1 pinch pepper; 1 small piece Dried grapefruit peel; 1 head garlic; 40g Soy sauce; 20g Rice vinegar; 2g salt; 8g Sugar

Garlic White Meat

1. A large strip of pork belly, you can cook a little more and eat it in 2-3 meals, and you can make twice-cooked pork.

2. The halogen material is ready, and the variety and amount are not limited to these.

3. Cut the meat into two pieces and put them in a pot of cold water with the braised ingredients.

4. After the high heat is boiled, remove the foam, turn to a low heat, cover and simmer for 30-40 minutes, the chopsticks can easily penetrate the thick meat; the meat is soaked in the soup until it is warm and removed.

5. Trim off the irregularities on both sides of the meat, and cut into long slices about 2 mm thick.

6. Cut off the ends of the cucumber, and the length is equal to the length of the meat slice.

7. Scrape out the flakes with a paring knife.

8. Take a piece of meat and put a piece of cucumber.

9. fold.

10. Place the sliced cucumber on a plate, and arrange the extra cucumber slices around the plate.

11. The garlic is chopped first, and then mashed with a garlic pestle to form a garlic paste. The garlic paste can fully release the nutrients in the garlic and has a more fragrant flavor.

12. Use appropriate amount of light soy sauce, rice vinegar, salt, and sesame oil to make garlic paste.

13. Use a small spoon to pour the garlic sauce on the meat slices and serve.

14. Garlic white meat, hot and sour appetizing, not greasy~

Tips:
1. The meat should be cut into large pieces and put in brine without heavy seasonings such as soy sauce. The cooked meat can be slightly harder or softer according to personal preference;
2. The taste is completely different after leaving to cool at room temperature and refrigerating; the former has a transparent meat slice and a springier taste; the latter is milky white due to the coagulation of fat, and the taste is softer and smoother;
3. It is not limited to this shape in the text. The meat slices can be thin or thick, wide or narrow, long or short, cucumber slices or thin slices, and the bottom or the edge can be free.