Recipe: "Garlic and white meat" - not to be missed

Home Cooking Recipe:

Notes:

"Growing big mouthfuls of meat" is a saying we like to hang on. In Sichuan cuisine, garlic and white meat can best reflect the essence of this sentence. It tastes spicy and savoury, and the lips and teeth are fragrant. It is not only greasy, but also a rare dish. Garlic white meat is actually mixed with garlic and other Sichuan flavored pork. Although it looks very simple, it is not easy to do it well. The difficulty lies in its requirement for the knife. In order to ensure the taste of the mouth, the fat and the greasy taste, the slice of the pork slice is transparent and thin like a silkworm wing. In Sichuan, the master of garlic and white meat, the knife must be practiced for several years. I have not been a knife for several years. I can only cut thin and thin with my personal ability. As long as it is properly seasoned, it can also achieve spicy and savory, meaty and rich taste feelings, and chew it for a while to exercise for the round face.

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the pork and ginger together in a cold water pot and cook until 9 is ripe. The method of judging is that you can use the chopsticks to puncture the meat without difficulty, without blood overflow.

    Put the pork and ginger together in a cold water pot and cook until 9 is ripe. The method of judging is that you can use the chopsticks to puncture the meat without difficulty, without blood overflow.

  2. Home Cooking Recipe: After the fire is turned off, the meat will continue to be soaked for about 30 minutes. The meat will be drained and drained, and then cut into thin slices. The pork soup is used as a soup.

    After the fire is turned off, the meat will continue to be soaked for about 30 minutes. The meat will be drained and drained, and then cut into thin slices. The pork soup is used as a soup.

  3. Home Cooking Recipe: Mix all the ingredients other than garlic water and pour it on the meat. Then pour the garlic water on the meat. Mix well when eating.

    Mix all the ingredients other than garlic water and pour it on the meat. Then pour the garlic water on the meat. Mix well when eating.

Tips:

1. If you like to eat a little fat meat, you can choose to bring pork with pork belly. 2. The purpose of soaking the meat after cooking is to let the meat absorb the soup. The taste is better. When the time is tight, you can omit it. Garlic is to make the plate look good. In the home making, you can mix the garlic and all the seasonings and mix well with the meat. 4. If you like a more refreshing taste, you can slice the cucumber into a thin bottom or use a cucumber to wrap the meat. Ways to mix with the seasonings, 5, salt and soy sauce need to be adjusted according to personal taste


Look around:

ming taizi durian pizza pumpkin pork soup margaret tofu noodles fish bread watermelon huanren jujube pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea cookies taro