Sichuan Style Garlic White Pork
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare a piece of pork belly and a cucumber
2. Prepare a piece of green onion and ginger each with a star anise and a little pepper
3. Pork belly in a pot under cold water, add a star anise, a little pepper, green onion, ginger, add some cooking wine, boil over high heat and turn to medium-low heat for 30 minutes
4. After the meat is cooked thoroughly, remove it and put it in ice water to cool it down
5. Mash the garlic
6. Sauce: Put a little ginger or coriander in the garlic paste, add half a spoon of red chili oil, half a spoon of Laoganma chili oil, half a spoon of spicy fresh dew, half a spoon of sugar, two spoons of fresh soy sauce, one spoon of fragrant Vinegar or mature vinegar, a little salt, a spoonful of chicken powder, a spoonful of sesame oil, a half spoonful of pepper oil, two spoonfuls of mineral water, stir well
7. Then slice the pork belly, the thinner the better
8. Cut the cucumber into slices with a peeler
9. Some cucumbers are placed in the bottom of the plate
10. Then put a circle of meat slices
11. There are some cucumber slices on the meat slices
12. Pour a little adjusted juice to decorate, and the rest of the juice will be the most delicious when dipped in it. The finished picture
