There are many ways to make white meat with garlic paste, from mixing juice to adding cucumber slices or not, but in any case, delicious is the last word.
Let's share the delicious practices of garlic and white meat:
Composition:
750g of pork belly with skin, garlic cloves 10 cloves, salt10g, sugar10g, cooking wine15ml, vinegar 20ml, soy sauce10ml, red oil15ml.
1 onion, 2 slices of ginger, 1 star anise, 2 grams of fennel, 1 geranium, 2 slices of cinnamon, 20 slices of pepper, 1 tsaoko.
Cooking steps:
1. Wash the pork belly, put it in a boiling pot, add onion, ginger, star anise, fennel, fragrant leaves, cinnamon, pepper and tsaoko, and add a little cooking wine and clear water to make the clear water pass through the pork belly.
2. After the fire boils, skim off the floating foam and turn to a small fire to cover it slowly. When the pork belly skin is soft and broken (it can be tied with chopsticks), add salt and turn off the fire, and let the meat continue to be stuffy in the soup pot for 20 minutes.
3. After peeling garlic, mash it into mud and put it in a small bowl.
4, hot oil from the pot, when the oil is going to smoke, turn off the fire, slightly cool 1 minute, pour the hot oil into the garlic bowl and saute the garlic.
5. Add a little salt, sugar, red oil, pepper oil, sesame oil, vinegar and soy sauce and mix well to make juice.
6. After the pork belly is cooled, cut into large pieces and set the plate. Pour the sauce evenly.