Garlic puree white meat belongs to the Sichuan cuisine, the main raw materials are garlic paste, meat, etc., delicious taste, rich in nutrition. Made from fat and lean sat-buttocks or pork belly, boiled in water until it is cut, sliced, rolled and cold, the dish is spicy and delicious, with a strong garlic flavor, crisp and tender. Pork belly has always been the protagonist of Chinese cuisine, put it in water with the skin to cook, can make the soup thick and oily, pork belly fat and juicy, dipped in garlic sauce to the mouth, even if you eat more are not afraid of greasy.
The delicacy introduced to you by Xiaobian today is the white meat of garlic paste.
Deliciousness begins with the selection of ingredients
Ingredients: 500g pork belly with skin, 100g cucumber, 30g garlic, 10g spring onion, 20g ginger, 5g cooking wine, 5g light soy sauce, 5g sesame oil, 5g pepper powder, 10g cooked white sesame seeds, 5g sugar, 5g balsamic vinegar, 160g of Tuesday less spicy dipping sauce.
How to make white meat with garlic paste
Cut 1 cucumber into strips, 2 heads of garlic into minced garlic, and cut the shallots into green onions and set aside;
500g pork belly with skin washed and blanched in water. Pour out the blanched water, re-pour cold water over the pork belly, cook 20g of ginger and 5g of cooking wine for about 20 minutes, until you can easily insert the thickest part of the meat with a chopstick, and there is no blood water, take it out and let it cool;
Pile the cucumber shreds in the middle of the plate, and then cut the cooked pork belly into slices of meat with a thickness of about 2mm and put them into the plate;
Put 20g of Tuesday less spicy dipping sauce, 5g soy sauce, chopped garlic paste, green onion, 5g sesame oil, 5g peppercorn powder, 10g cooked white sesame seeds, 5g sugar and 5g balsamic vinegar into a bowl and stir well, mix into a cold sauce;
Pour the cold sauce into a plate of good meat;
Delicious white meat with garlic paste can be eaten.
Delicious white meat with garlic paste is ready!