Talk about the old-fashioned recipe of Sichuan garlic puree white meat.
The picture comes from the Internet, invaded and deleted
Garlic puree white meat is the main dish of the bamboo forest snack of a famous hotel in Chengdu, but the time of cooking is not long, and it is more than 200 years. During the Qing Dynasty, the Ancestors of the New Year worship had to worship the gods, and this meat was boiled in white water and was not delicious. Therefore, the Manchus have the habit of making pork slices into thin slices and then dipping them in seasoning.
This is actually the predecessor of the white meat of garlic paste. So there are similar ways to eat all over the country. For example, the white meat of the slaughtered pig vegetables and garlic puree in the northeast, the white meat of the casserole pot in Beijing, and the worship of gods in Chaoshan are the meat of worship. It was only later that Sichuan cuisine exerted its seasoning advantages that made garlic white meat a classic Sichuan dish.
Say a few tips that could subvert your perceptions:
1, Sichuan flavor of garlic puree white meat, the full name is red oil garlic paste white meat. So in the twenty-four flavor type, it is red oil flavor instead of garlic flavor, but the garlic flavor is very prominent. A lot of chefs and even food books get this wrong.
2, Sichuan-style garlic puree white meat pay attention to hot dishes to eat cold, even if it is cold after slicing, when eating, you must return to the pot to heat (take a breath). Now because of the development and improvement of catering, it is very common for garlic paste white meat cold vegetables to eat cold, which is actually nothing, thousands of people taste, suitable for themselves.
3, Sichuan-style garlic puree white meat has only three main spices and two secondary spices. Copy soy sauce, red oil, garlic paste, plus a little salt and sesame oil. None of the others, including green onions, coriander, and vegetables at the bottom. However, I still like to put some side dishes when I eat it myself, and if you don't say it's tired, it's also fat!
4, Sichuan-style garlic puree white meat does not use pork belly, mostly use the pier. This piece of meat is relatively tight, fat and thin is not easy to separate, and cut out in the form of a long triangle with a wide upper tip and lower width, which is more beautiful.
Well, let's talk about the approach.
Cook the meat
The meat is definitely not boiled in white water. First of all, the pork skin should be put on a hot dry pot, and the pores and fishy smell should be burned and scraped clean.
Then cook in cold water, add slices of ginger, green onion, white wine, peppercorns, salt to taste. Bring the foam off on high heat, reduce the heat to medium-low and cook until the chopsticks are inserted, turn off the heat and simmer for half an hour. Note, if you want to eat it cold, you must cook it for a while to ensure that it is fully cooked, it is not the same as boiling back the pot meat. The salt is added to allow the pork to shrink properly, tighten it a little, and also have a little bottom flavor.
Remove to dry, cold and cut into large thin slices. The thinner the better, so that the seasoning can be mixed and evenly.
Boil the copied soy sauce
500 grams of soybean soy sauce, if you don't have it, you can also use soy sauce.
150 grams of brown sugar, at least also want brown sugar, don't take that kind of brown sugar to deal with, boiled out is not delicious.
Two octagons, five or six sannai, two large grass fruits, 3 cloves.
Pour all these things into the pot, add 100 grams of water, and bring it to a boil over high heat to make it foam. Leave it alone, reduce the heat and simmer for 40 to 50 minutes, and boil the soy sauce thickly.
Copying soy sauce is the basis of Sichuan-style cold dishes. Not only garlic white meat, red oil chicken slices, husband and wife lung slices, pepper and hemp chicken are indispensable to it.
Red oil is not to say, there are a lot of tutorials on the Internet. And as long as the pepper quality is good and the oil temperature is well controlled, the red oil is not difficult. I really can't do it, buy a bottle online.
Peeled garlic cloves (preferably purple-skinned garlic) with a little salt and pounded into garlic paste repeatedly, be sure to pound very finely and finely like a mushroom. Then add a little sesame oil, a little bit of boiled meat soup, and loosen it up.
Into a dish
The sliced meat is placed in a boiling soup pot and it is naturally rolled.
Place the meat on a plate, first pour the copied soy sauce, then pour the red oil, and finally add the minced garlic. Remember, this order cannot be changed.
If you pour red oil first, it will attach to the surface of the meat, and you will not be able to eat the taste when you put soy sauce. If you put the garlic paste in advance, copying the soy sauce and red oil will suppress the aroma of the garlic paste, so that the strong garlic flavor will not be reflected.
Now, hurry up and eat it, this is the authentic old garlic paste white meat.
Write at the end:
I've eaten garlic puree white meat from many places. For example, in the northeast, the meat slices are cut thickly and eat solidly, but the problem is that they will be a little greasy.
Therefore, the dipping sauce in the northeast is often soy sauce sesame oil and a lot of garlic paste. Salty and umami-based, a large amount of garlic puree can suppress the fat of the meat, and sometimes with a little cucumber or small radish to eat, that is called a pleasure.
And the local garlic white meat in Chaoshan is very different. Slice the meat into a moderately thick and medium-sized slice and fry it in the pan to remove some of the grease. When eating, it is poured with garlic puree diluted with fish sauce and water.
The aroma of the meat touches the freshness of the fish sauce, and the pungency of the garlic dissolves the slight odor of the fish sauce. The fat part that has been fried beforehand forces out the grease and at the same time emits the aroma of lard. The overall taste is harmonious, and I can't put chopsticks down at all.
So you see, garlic white meat is actually a national delicacy. The original worship of the gods, jumping god meat has been improved in various places, and the taste has long been very different.
And this is the real charm of Chinese food.
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