1. A piece of pork belly, try to buy a better shape like this, and cut it out to a suitable length. Two scallions, fennel; star anise; bay leaves; cinnamon.
2. Dip the meat in the pot with water, add a little cooking wine and white pepper to remove the fishy and fragrant meat, then add a little dark soy sauce, and cook the meat over fire. Cook until the meat can be smoothly inserted through the skin with a chopstick.
3. Put the cooked meat in cold water. This step is to alternate between hot and cold to make the meat more elastic and taste better. For the over-watered meat, drain the water, or refrigerate it overnight, or freeze it for half an hour. This step solves the problem that many friends said that it is not good to cut thin slices and the meat slices cannot be rolled up. (Because the meat will be hard after cooking, it is not thin enough to be rolled up. This is the thin slices I cut after refrigerating.
4. Forgive my knife skills are very, very bad, the knife at home is not sharp either. But it's already very thin. It's not a bit thicker than the garlic paste on the outside. I believe you can cut better than me. Cut the sliced meat and heat it in the microwave for one minute, because the frozen meat is very hard and cold.
5. The cut carrots are boiled and drained in boiling water for later use, and the cucumbers are shredded for later use. Friends who have a grater at home can use it. Very easy.
6. This is the rolled meat roll. Put a little millet pepper and green onions on top of each. Friends who don't like spicy can leave it alone, because this chili is really spicy.
7. This is the essence of this dish, garlic. Dear friends, slowly chop ✧⁺⸜(●˙▾˙●)⸝⁺✧
8. Dipping ingredients: red oil (oiled spicy pepper) soy sauce; vinegar; a teaspoon of sugar; pepper powder; garlic; a teaspoon of sesame oil; monosodium glutamate; a bit fresher. (Vinegar and sugar must be added, because the pork belly is greasy, the vinegar is greasy, and the sugar is a combination of too strong garlic flavor)
9. Pour the dipping sauce on the rolled meat, it tastes really good. I’m from Sichuan, and there’s no such thing as me doing this with garlic and white meat. What I do is not authentic. However, this method is very greasy, and the fragrance of cucumber is also integrated into the meat. Hope you all like it. I don't know how to present or take pictures. I make it with my heart, make you and I like the food
Tips:I am an authentic Sichuanese, and authentic garlic white meat does not have such a roll. I am not a person who likes pure meat, and I also think that this kind of method is more layered, and the most important thing is not to be greasy. The fragrance of cucumber and carrot is immersed in the meat, and the taste is crispy and elastic. The method is simple and really suitable for a try.
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