[Big Knife with Garlic White Pork] Comes with homemade soy sauce recipe------Men also need pampering

Overview

The most important thing about white meat with garlic must be the sauce. If the taste of the juice is not good, then this dish may really become a thing of the past here. Furthermore, it is the processing of the meat. Don’t think that just throwing a piece of meat into the pot and cooking it is done. There is still a little secret here! ! Let’s talk about the choice of meat first: For pork, it is best to choose the rear tip meat (that is, the tip of the rear buttocks). There is a particularly elastic piece of meat at the rear tip called rump meat, which is the meat on the back of the pig that touches the ground when the pig is sitting upright. Because it rubs against the ground for a long time, it is considered exercise and turns into muscles. You see, pigs grow muscles even when they sit. We still have to exercise. Pigs are really blessed. The meat in this part has thin skin, light fat, more lean meat, and is relatively tender. It is very suitable for making this dish. Now most people may have a misunderstanding about using pork belly. In fact, it is not impossible, but I personally feel that it is still too fat. It is because of this that some people who want to lose weight stay away. Now don’t be afraid... Pork processing: When cooking the meat, you need to add a few spices. Because it is white meat, although it is seasoned with sauce, the meat itself will taste more fragrant after adding the spices. Remember the heat when cooking the meat. Cook it for five minutes when it is completely cooked, because when we cut it, it will be done. When the meat is cooked, it will be cut very thin, so that it tastes chewy and can be chewed easily. If you start cooking the meat for an hour, the taste will not be good, it will be rotten, nothing else, and it will be boring to eat. Just like a beautiful woman, if she has no temper at all, it will be boring over time... *The secret of red oil garlic sauce is red soy sauce: Red soy sauce is a seasoning commonly used in cold dishes in Sichuan cuisine. It is actually boiled soy sauce with some spices and sugar. The taste is mellow and sweet, which is not comparable to its predecessor. It is a transformation. This seasoning plays a great role in many Sichuan cold dishes, so the most important secret of red oil garlic sauce is here!

Tags

• hot dishes
• pregnant women
• old man
• sichuan cuisine
• dinner with friends
• summer recipes
• banquet dishes
• lunch
• dinner
• banquet
• famous dishes
• students
• brown sugar
• chili oil
• cucumber
• light soy sauce
• pork belly
• garlic
• ginger
• green onions
• sesame oil

Ingredients

Steps

1. 1 Boil a pot of water, add green onions, ginger slices, Sichuan peppercorns, and star anise. Add pork belly, keep boiling, and simmer over medium-low heat for 20 minutes.

   

2. 2 Turn off the heat, soak the meat in the original soup for at least 20 minutes, drain and let cool.

   

3. 3 Two pieces of garlic, sliced into slices, add salt and mash with a garlic mortar

   

4. 4 Add a small amount of the cooled stock to make garlic sauce and set aside.

   

5. 5 Homemade replica soy sauce (red soy sauce): add light soy sauce, brown sugar, an appropriate amount of the original meat soup and a little five-spice powder, boil for a while, turn off the heat and let cool, and the replica soy sauce is ready.

   

6. 6 Copy the soy sauce and let it cool, then add chili oil, sesame seeds, garlic sauce, chicken powder, pepper powder, sesame oil, mix evenly and pour it on the meat slices. (You can keep some of it and dip it directly into the meat slices to make it more delicious)

   

7. 7 Chill the cooled pork in the refrigerator for 10 minutes before slicing to make it easier to slice thinly. (The thinner the meat is cut, the more flavorful it will be)

   

8. 8 Wash the cucumber and cut it into long thin slices. Fold a meat slice and a cucumber slice in half, place them neatly on a plate, and pour the prepared sauce over them.