Garlic White Meat

Name: Garlic White Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork belly; 1/2 strip Cucumber; 3 pcs Red pickled peppers; a little shallot; a little ginger; 50g garlic; 1/2 a teaspoon salt; a little Cooking Wine; a little star anise; A tablespoon Chicken sauce; 1 tablespoon Flavor fresh; (Chili oil) 1 tablespoon Red oil; 1 tsp sesame oil; 1 tsp Sugar; 1 tsp Balsamic vinegar

by Poetic heart

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effects of nourishing kidneys and blood, nourishing yin and moisturizing dryness. It can be eaten by the general population.
Garlic white meat-one of Sichuan's famous dishes, this dish requires fine selection of ingredients, suitable heat, good knife skills, and fragrant condiments. When eating, mix it with chopsticks, and a strong scent of soy sauce, sesame oil, chili oil and garlic is tangy, which greatly increases the appetite.
Cucumber has the effects of clearing away heat, quenching thirst, promoting hydration and reducing swelling. Cucumber meat is crispy and tender, juicy and sweet, raw food to quench thirst, and rich in protein, carbohydrates, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients. Therefore, the combination of cucumber and meat slices is not only beneficial to supplement nutrition, but also can make garlic white meat eat fat but not greasy.
This dish has bright color, tender meat and delicious taste. "

Garlic White Meat

1. Prepare pork belly and cucumber.

2. Add water to the pot, add ginger, onion, garlic, star anise, cooking wine, a little salt, add pork belly and boil until the water boils.

3. When cooking, turn the pork belly from time to time to remove the bubbles in the soup.

4. After boiling, keep stuffing in the original soup for half an hour. Let the meat be cooked through.

5. After half an hour, take it out and put it in the cold boiling water prepared in advance to cool it down.

6. While the pork belly is cooling, prepare the cucumber.

7. After washing, use a knife to evenly cut off a layer of cucumber skin.

8. Then use a knife to evenly slice out the cucumber strips.

9. Slice the slices in turn for later use.

10. Take a slice and roll it up from one end.

11. Roll them up in turn and put them on the tray.

12. Cut the red pickled peppers into small pieces for garnish.

13. Cut the pork belly as thin as possible.

14. Cut into slices about 3 or 4 mm.

15. Cut them one by one and put them on the plate.

16. Beat the garlic into a puree, add a little salt and a little original broth and stir thoroughly, adjust to a thin paste, then put it in the microwave and heat for 1 minute (so that the garlic flavor is stronger), then add the above seasoning B, and stir well.

17. Pour the mixed juice evenly into the plate, ready to eat.

Tips:
1: Don't cook the meat too badly, otherwise, it will be difficult to slice, and it will affect the taste.

2: The thinner the cut, the easier it is to taste.

3: It is not advisable to drink a lot of tea after eating pork.