Recipe: Garlic white meat

Home Cooking Recipe: Garlic white meat


Mop white meat, this dish requires the selection of fine materials, to choose fat and thin, even the meat of the pork leg; when cooking meat, it is necessary to heat, increase one point is old, minus one point is born. Then there is the knife, the meat is big and thin, the thickness is even and even; the last is the seasoning, the sweet and sour is spicy and salty, the complex taste is much less, the lightness and the weight are all based on experience and feel. The dish is spicy and delicious, the garlic is thick, crisp and smooth. Mix with chopsticks when eating, and the aroma of soy sauce, chili oil and garlic will spread directly to the nose, which will make people's appetite. Pork belly, has always been the protagonist of Chinese cuisine. White meat refers to pork cooked in plain water. White meat is cooked on the basis of garlic, which not only makes white meat better, but also has higher nutritional value. Because the allicin contained in garlic is combined with the vitamin B1 contained in the meat, especially in lean meat, the original water solubility of vitamin B1 is changed to be fat-soluble, making it easy to pass through our body. Various membranes and the efficiency of their absorption is increased several times.



  1. Put the right amount of water in the pot, add the pepper, ginger, onion, boil

  2. Cooked with pork belly (about 8-10 minutes, can be inserted with chopsticks)

  3. After the fire is turned off, let the meat continue to soak for 10 minutes in the pot.

  4. Remove the pork belly, soak it in ice water until it is cooled, cut into thin slices

  5. Cucumber washed and sliced; onion chopped flowers; garlic foam

  6. Cucumber slices on the bottom, topped with sliced ​​meat

  7. Add salt, soy sauce, red oil, pepper oil, chili oil to the garlic sauce, mix well and mix into sauce

  8. Pour the sauce on the sliced ​​meat and sprinkle with chopped green onion.


1, when cooking meat can not be too bad, nine mature is appropriate; when slicing, the thinner the better the meat. 2, depending on personal taste, the sauce can be increased or decreased at will.

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