Garlic White Meat Rolls
1.
Cut cucumber and carrot into shreds, garlic and minced garlic, scallion and chopped green onion for later use.
2.
Wash the pork belly with skin and blanch it in a pot of cold water.
3.
Pour out the blanched water, pour in cold water again to cover the pork belly, add ginger slices and cooking wine and cook for about 20 minutes.
4.
Until the thickest part of the meat can be easily inserted with chopsticks, and there is no blood, take it out and let it cool.
5.
Cut the cooked pork belly into thin slices.
6.
The pork belly is spread flat on the vegetable mound, the cucumber shreds and carrot shreds are placed on the meat slices in turn, rolled into a roll, and placed on a plate.
7.
Mix an appropriate amount of Sanshengchuan husband and wife lung slices, light soy sauce, garlic, chopped green onion, millet pepper, sesame oil, pepper powder, sugar and balsamic vinegar, and mix it into a cold sauce.
8.
Finally, pour the cold sauce into the meaty plate.
Tips:
The garlic white meat slices are evenly thin and large, the taste is salty and spicy, with a slight sweetness. The meat slices have a slightly salty taste. The soup is mixed with husband and wife's lung slices sauce, gently sandwich a piece of meat, dip it in the soup, and take a bite into the throat. This is really soft and tender. Each piece of white meat also contains a small cucumber, rolled into a ball, dipped in garlic paste and served in the mouth, which neutralizes the greasiness very well, bringing a rich and refreshing experience.
