Garlic white meat is one of the famous Sichuan cuisine, and it can be seen in various restaurants in Sichuan.Although garlic and white meat do not have to pay attention to the selection of ingredients, appropriate fires, and good knives like a restaurant, as long as you master the method, you can also make a good taste.When eating garlic white meat, mix with chopsticks. With the heat, a scent of the combination of soy sauce, chili oil and garlic is straight to the nose, making people appetite.
Practice of garlic and white meat
The ingredients are prepared 500 grams of pork pork belly, 50 grams of garlic cloves, soy sauce, rock sugar, red oil, star anise, salt.
Method Step 1. Wash the pork, put it in a boiling water cooker to cook, then soak it in the pot to warm, remove and drain, and cut the plate.
2. Wash the garlic cloves, chop it into mud, add salt and pork raw soup, adjust it into thin paste, and set aside.
3. Put the fire on the fire, add soy sauce, rock sugar, star anise, and boil into thick sauce for later use.
4. Put the garlic, sauce, and red oil into the sauce and pour it on pork slices.
5. The cooking time of pork belly should not be too long. Cook until it is ripe, otherwise the meat will easily become too old, which will affect the taste.
6. When cutting pork belly, you should cut as thin as possible, so that when you eat it, you will feel the meat and not greasy, and the smell of garlic will look stronger.
Practice of garlic and white meat two
500 grams of ingredients, 60 grams of mushroom soy sauce, more than 20 grains of pepper, 100 grams of vegetable oil, 50 grams of garlic, 50 grams of dried pepper, 25 grams of onion and ginger.
Method Step 1. Use the two -knife pork or fat to the skin, scrape it into three or four pieces.
2. Peel the garlic and use the back of the knife into garlic mud; cut the dried pepper into a short section, run evenly in the pan with a little oil, and fry the pepper (just stir -fry, do not fry).
3. The frying dried chili festival is placed in the stone mortar to pound into the pepper noodles; the vegetable oil is cooked, poured into the pepper noodles and scald into oil peppers (red oil can be used for spicy taste).
4. Boil pork with boiled water and skim on the shallots, ginger, and pepper under the floating foam; cooked the meat (not to be cooked), and pick up the water.
5. While the pork is not cold, cut it into a piece of slices or slices into a thin piece of flesh, and it is in the plate; finally put the mouth of mushroom soy sauce, oil pepper, and garlic on the table.
Family practice of garlic and white meat
The ingredients are prepared to bring 250 grams of skin pigs, 20 grams of ginger, 30 grams of green onions, 1 grams of dried peppercorns, 20 grams of garlic, 10 grams of red soy sauce, 5 grams of white soy sauce, 25 grams of red oil, 2 grams of sesame oil, cooking wine, cooking wine, cooking wine, cooking wine, cooking wine, cooking wine, cooking wine, cooking wine20 grams, 1 gram of MSG.
Method step 1. Pork scraped and soaked in water for 20 minutes. Ginger was shot and scallions were knotted.
2. Put the pot on the medium heat, inject water, add ginger, green onion, cooking wine, dried peppercorns, pork skin into the pot, boil, clean the floating foam, switch to low heat until the skin is soft, the meat is just rigid, the meat is just as good as the skin, the meat is just as good as the skin, and the meat is just as good as the skin.Move the pot away from the fire when cooked. When the pork is soaked in the soup to the original temperature of 40 ° C, it is removed and cool.
3. Pork slices grow about 10 cm, about 5 cm wide, and about 0.1 cm thin, which are neatly incorporated.
4. Copy red soy sauce, soy sauce, MSG, mix red oil and sesame oil, and pour it on the meat.

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