Garlic White Meat

Garlic White Meat

by meggy dancing apple

4.8 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

During the college entrance examination, let’s make an appetizer~

Today I recommend this white pork with garlic. This is a classic home-cooked cold dish. The fat and thin pork is paired with crispy and tender cucumber slices and topped with thick vinaigrette garlic mash. It is both appetizing and relieving, but also sour and spicy.

It’s hot, and I love this practice if I eat meat, sucking enough juice and eating it really relieves my breath. "

Ingredients

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.

Garlic White Meat recipe

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

Garlic White Meat recipe

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

Garlic White Meat recipe

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.

Garlic White Meat recipe

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

Garlic White Meat recipe

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

Garlic White Meat recipe

7. Scrape out the flakes with a paring knife.

Garlic White Meat recipe

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

Garlic White Meat recipe

9. fold.

Garlic White Meat recipe

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

Garlic White Meat recipe

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.

Garlic White Meat recipe

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

Garlic White Meat recipe

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

Garlic White Meat recipe

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

Garlic White Meat recipe

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.

Comments

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