Garlic White Meat
1.
Wash the meat. In a pot under cold water, add two star anises, a small piece of cinnamon, three bay leaves, a small handful of cumin, 20 peppercorns, ginger onions, and a little cooking wine. Cook until the water boils, skim off the foam, turn off the heat (keep it on slightly) and cook until you can easily penetrate the whole piece of meat with chopsticks, and there is no blood seeping out after removing the chopsticks, so that the meat is ready. Remove and let cool. This is the first point~ it's not simply cooking the meat. The meat cooked in this way has no fishy smell, and it's not greasy at all!
2.
It's time to do other preparations while cooking the meat. Take a small pot and add soy sauce (soy soy sauce, straw mushroom soy sauce, etc., but not soy sauce), rock sugar, star anise cinnamon and fragrant leaves (pictured). Simmer it on low heat until it becomes a little thick and the aroma is overflowing, and you're done. The simple copy of the soy sauce is ready! This is the second point of garlic white meat~ very important! It has a complex scent, is salty and sweet, and the color matches the meat very well!
3.
A little bit of salt, MSG and chicken essence are twice as much salt, as much sugar and salt, pepper noodles as much as MSG chicken essence (also depends on personal taste) a little light soy sauce, copy soy sauce, broth, balsamic vinegar, garlic paste (a little more) Finally, there is the third point-the spicy chili peppers that I taught you a few days ago, mix well and sprinkle with chopped green onion~
4.
Cut the cucumber into slices and place it on the bottom of the bowl, and then cut the cold cooked meat into thin slices (the thinner the better, but keep it intact). Remember to use a clean cutting board here to prevent bacteria from eating diarrhea. The irregular edge of the meat pad is underneath, and the rest is placed~, put it in the shape in the picture, or play it at will~ Sprinkle with chopped green onion or cucumber shreds in the middle.
5.
Almost ate three bowls of rice at noon! It really tastes good. The taste is slag, fat and thin, strong garlic flavor, spicy and sweet.
Tips:
Mastering these three points means that there is no secret for this garlic white meat in front of you~~ Come and try to make it.
