【garlic White Meat】--- Full of Thick Garlic Flavor

Name: 【garlic White Meat】--- Full of Thick Garlic Flavor
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Pork belly; A Gherkin; piece ginger; 2 Chives; 2 pieces Bay leaf; 2 small petals star anise; Some garlic; 2 tablespoons Soy sauce; 1 tablespoon Balsamic vinegar; 1/2 teaspoon Sugar; Some Chili oil; A few drops sesame oil; 1/2 tablespoon Broth

by Poetic heart

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Garlic white meat, this is a very simple dish, but it also requires fine selection of ingredients, good knife skills, and fragrant condiments. The color of the finished dish is bright, the meat is fresh and tender, and the taste is delicious. It is full of thick garlic, Q-bomb white pork belly, lean, not fat, and not greasy. Soaked in carefully prepared juice, paired with crispy cucumber slices, the taste is richer and the nutrition is more comprehensive. "

【garlic White Meat】--- Full of Thick Garlic Flavor

1. Prepare the main ingredient: a piece of pork belly with skin, the amount is subject to your own needs.

2. Prepare ingredients: cucumber, ginger, chives, star anise, bay leaves.

3. Add water to the pot, add the pork belly and boil until the water boils, remove the foam and clean it.

4. Pour a little water into the pressure cooker, add crushed ginger, chives, star anise and bay leaves.

5. Activate the quick-cooking rice function. (Because this time only takes eight minutes, which is just right, if it is too long, the meat will be too rotten and affect the taste)

6. When cooking the meat, prepare a bowl of juice, mix all the seasonings evenly, and adjust the flavor to your liking.

7. Take out the cooked white meat and divide it into two as needed.

8. Cut into slices of uniform thickness in turn.

9. Cut the cucumber into thin slices, roll it up around the edge of the plate, and place the cut white meat in the middle.

10. Just drizzle the sauce evenly.

Tips:
Poetry heart phrase:

1: When cooking the meat, you can use the boiling pot directly, usually after 10 to 15 minutes, turn off the heat and simmer.

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

3: The thinner the cut, the easier it is to taste. 3: The amount of garlic and chili oil in the sauce depends on your taste.