Sichuan Classic---garlic White Meat

Name: Sichuan Classic---garlic White Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly with skin; 1 Cucumber; Some Sliced ginger; Some pepper; 2 pcs Dried chili; 50g garlic; 70g Soy sauce; 40g Chili oil; 15g sesame oil; 2g salt; 10g Sugar; 30g oil; Some Shallots

by sunshinewinnie

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Garlic and white meat is a classic in Sichuan cuisine, but it is not difficult to make, but this is my own copycat, not authentic, don't be too entangled:).
I remember this dish I used to eat in a Sichuan restaurant. The fat part of the meat is white (the effect on the picture below), that is, it looks completely cold after being refrigerated, so that I always thought it was The origin of the name "Garlic White Meat".
Garlic white meat garlic is rich in flavor, fat and not greasy. The indispensable seasoning is garlic and chili oil. Since it is called garlic white meat, the amount of garlic is relatively large. Add some cucumbers when you eat, which instantly adds a refreshing taste to the dishes. the taste of. "

Sichuan Classic---garlic White Meat

1. Prepare the clean meat.

Sichuan Classic---garlic White Meat recipe

2. Add the meat to the water, add ingredient 1 to the water (see the ingredient list or tips), boil on high heat and simmer for 40 minutes on low heat, until the meat can be easily pierced with chopsticks, let the cooked meat cool, and put in Refrigerate in the refrigerator for more than 1 hour until the meat is completely cool (you can cook it one day in advance and use it the next day in the refrigerator)

3. Prepare the mashed garlic, my mashed garlic was fried in oil.

4. Mix the other seasonings (see the ingredient list or tips) with the garlic paste.

5. Prepared meat meat.

6. Cut into slices.

7. Cut the cucumber into slices, mix the meat and cucumber with the seasoning, and then sprinkle with shallots.

8. I remember this dish I used to eat in a Sichuan restaurant. The fat part of the meat is white (the effect on the picture below), that is, it looks completely cold after being refrigerated, so that I always thought it was The origin of the name "Garlic White Meat".

9. Garlic white meat garlic is rich in flavor, fat and not greasy. The indispensable seasoning is garlic and chili oil. Since it is called garlic white meat, the amount of garlic is relatively large. Add some cucumbers when you eat, which instantly adds a refreshing taste to the dishes. the taste of.

10. If you like my food, please follow my WeChat public account sunshinewinnie_99.

Tips:
Ingredients: 300 grams of pork belly with skin and 1 cucumber Ingredient 1: ginger slices, 2 peppers, and 2 dried peppers. Seasoning: garlic 50 grams light soy sauce 70 grams chili oil 40 grams sesame oil 15 grams salt 2 grams white sugar (sugar powder) 10 grams raw material 2: oil 30g (for frying garlic) Scallion tips:
1. If I did not arrive in Wuhan, I would not add the word "with skin" before pork belly in the raw materials, because in Sichuan, I remember that pork belly does not have the concept of peeling. It is the first time that I know that it is necessary to eat pork belly. Peeling was in Wuhan. To be honest, I was surprised at the time, but I am used to it now, but we still can’t peel the skin when we eat pork belly.
2. When cooking the meat, you can also add some green onions. If you want to use the boiled broth to cook vegetables, you can blanch the meat first, and then change the water to cook, so that the soup is clean and bright, and the dry is omitted. Chili, or the soup has a spicy taste and tastes bad.
3. In order to reduce the spicy taste of garlic, I fry it with oil. If you don't mind, you can use raw garlic directly.
4. Meat can also choose the fat and lean buttock.