Garlic White Meat

Name: Garlic White Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pig five flowers; 1 garlic; 1 piece ginger; 1 piece shallot; 2s parsley; 1 piece Millet pepper; 1 piece Aniseed; 1 piece Bay leaf; 1 piece Cinnamon; 0.5 spoon Five spice powder; 0.5 spoon pepper powder; 1 spoon Chicken noodles; 1 spoon Pixian Doubanjiang; 1 tablespoon Soy sauce; 2 tablespoons Vinegar; 1 spoon Oily chili

by nymnong

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

It’s too hot in summer, and it’s not easy to have an appetite even for the meat that I usually love, especially when I keep a big fire to fry a dish, it’s almost fainting. Although this dish is time-consuming, it is almost unnecessary to stay by the fire. It is a cold dish in itself, sour and spicy, which is very appetizing. It is the recommended way to eat "big meat" in summer. If you are a carnivore like me, this is the most enjoyable meal; if you are looking for a balanced diet, you can cut some cucumber slices and mix in the whole seasoning to eat. It is said that the authentic method of garlic white meat is to choose elbow meat, but the elbow is not easy to be cooked, and the pork belly will not be greasy after it is done. Decisively choose pork belly! "

Garlic White Meat

1. Cook the meat: one aniseed, a little finger-sized cinnamon, one or two bay leaves, cut two slices of ginger, a few slices of green onions, and put them in a boiling pot with the cleaned pork belly, add cold water without any meat, and burn on high Open, skim the floating powder, turn to medium-low heat and cook until the meat can be pierced with chopsticks (about 20 minutes), turn off the heat and simmer for 20 minutes. Take out the cooked pork belly and put it in a fresh-keeping bag and put it in the freezer compartment of the refrigerator. (After the pork belly is boiled, it is easy to get hairy on the pork skin. You can use a fork to stick it on the fire after it is cooked, and then use a knife to scrape it with boiling water and it will be no problem at all)

2. Cut the meat: Freeze for about 20 minutes, and cut the meat when it is cold. Just slice it, the thinner the better. The knife must be fast to cut thin.

3. Adjust the sauce: add half a garlic and a slice of ginger, mash it into a small bowl, add pepper powder, five spice powder, chicken powder, bean paste, oily chili, then add light soy sauce and vinegar, mince coriander, add, stir well, Add another two spoonfuls of boiled meat soup to live. Just dip the sliced pork in the sauce and eat it.