To the Mid-Autumn Festival family banquet to change a new, the original "garlic paste white meat" a torch of everything, delicious, not greasy today's guide: to the Mid-Autumn Festival family banquet to change a new, the original "garlic white meat" a torch of everything, delicious, not greasy steps:

<h1 class="pgc-h-arrow-right" data-track="1" > Today's introduction: To change a new mid-autumn family feast, the original "garlic paste white meat" a torch of everything, delicious, not greasy</h1>

"Garlic white meat" is a memory dish on many people's tables at home, fresh and sweet slices of meat dipped in garlic soy sauce, simple and refreshing delicious, addictive, in addition, this dish is also many people to the hot stir-fry shop like to order the dish, as if there is no "garlic white meat" on the table is not to feel the delicious and lively stir-fry culture.

This seemingly simple dish actually hides many tricks, such as pork belly before it is boiled, so that it will not be curled before it is preheated and not cut into thin slices. The hot pork belly is one of the key points, pork belly needs to be panned with cold water to avoid the high temperature to make the surface protein instantly solidify, resulting in the blood and water in the meat can not ooze out, and then less sweet and refreshing taste. Follow these steps and try it out at home.

Ingredients - Ingredients (4 servings):

700g pork belly, 10g sliced ginger, 2 small shallots, 1 teaspoon of white peppercorns, 2 tablespoons of rice wine, and cover the ingredients with room temperature water

Dipping Sauce:

5 small cloves of minced garlic, 2 tablespoons of soy sauce paste, 2 tablespoons of drinking water (depending on the saltiness of soy sauce paste), 1 teaspoon of black vinegar, 1 teaspoon of sesame oil, a little garnish of white sesame seeds

<h1 class="pgc-h-arrow-right" data-track="8" > step:</h1>

1. Cut the fascia on the front of the pork belly slightly to prevent curling after scalding and causing inconvenience to slicing.

2. Put the pork belly and all the ingredients into the pot, pour room temperature water over the surface of the ingredients, cook over medium heat until boiling, turn the lid to low and simmer until the pork belly is cooked through, about 30 minutes.

3. Mix the sauce in a small bowl and set aside.

4. Place the pork belly on a cutting board for 10 minutes, let the gravy be completely absorbed, cut into slices about 0.5 cm thick, and then serve with the sauce.