Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
As a person who is not spicy, usually the favorite is to study the practice of various spicy dishes, of which Sichuan cuisine has a lot of enjoyable spicy taste, today we will make a garlic paste white meat, the recipe of this dish is learned from a Sichuan teacher, simple enough, authentic enough, is the pure taste we pursue.
To summarize the essence of this dish, it is to paste a sauce that is delicious enough to paste on the white meat that does not smell fishy, and then start the operation.
1. Prepare a piece of pork belly first.
Put the skin of the pork belly down, put it into a hot pot and press and rub the meat pieces to remove the impurities and residual pig hair on the pig skin to achieve the effect of removing fishy and odor.
When the skin is golden brown, remove it and brush it in clean water.
Prepare a piece of ginger and cut into slices for later.
2. Cook the pork belly below.
Boil water in a pot and add cold water to the washed pork belly. Pork belly is boiled in cold water, which is easier to boil bleeding water.
Add ginger slices, sprinkle with a few peppercorns, 1 star anise, add green onion, add 10 grams of cooking wine to remove fish, cover and bring the water to a boil, then reduce the heat and cook for 20 minutes.
3. Prepare the sauce at the time of cooking the meat.
Add 2 grams of salt and a handful of garlic to the stone mortar, and while pounding, enlarge the garlic and crush the garlic into a garlic paste to fully release the aroma.
There is no stone mortar can also be chopped with a knife, the finer the chopping, the more fragrant the taste, and not spicy, add 1 gram of monosodium glutamate, a little sugar, 10 grams of soy sauce, 3 grams of aged vinegar and stir evenly, and then put in 20 grams of chili red oil, pour into a small basin, add 5 grams of sesame oil and mix well.
After 4.20 minutes, remove the cooked pork belly, and easily penetrate it with chopsticks to indicate that it is cooked thoroughly.
Remove the pork belly and cool it in clean water, remove when not hot, and cut into 2 mm slices.
Try to cut the pork belly as thin as possible, more flavorful, and the taste is not greasy.
Place the trimmed slices of minced meat in the middle and spread the flat slices around and plate them.
Finally, pour the sauce evenly over the slices of meat and serve.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!