Chinese garlic sauce—garlic white meat

Chinese garlic sauce—garlic white meat

Overview

A simple yet practical garlic sauce paired with white meat that's ready in one step. It’s simple and can be done in ten minutes! ! ! The thin and elastic pork belly is topped with a salty, rich garlic flavor and slightly spicy garlic sauce. The cabbage likes it very much, and it was completely wiped out in an instant. Haha... I made a little more garlic sauce and can store it in the refrigerator for 5 days. This garlic sauce is very practical. It can not only be used to make white meat, but also can be used as a dipping sauce or drizzle for cooked food with a light taste. It can be used to dip dumplings, make preserved eggs and tofu, hot pot dipping sauce, and even seafood dipping sauce.

Tags

Ingredients

Steps

  1. Use a garlic press to crush the garlic into a fine paste. If you don’t have a garlic press, use a knife to chop the garlic into fine paste

    Chinese garlic sauce—garlic white meat step 1

  2. In a bowl, add minced garlic, sugar, rice vinegar, soy sauce, oyster sauce, cold water, chili oil, and sesame oil in order, then stir thoroughly until the sugar is completely dissolved

    Chinese garlic sauce—garlic white meat step 2

  3. Cut the purchased pork belly into 1mm thin slices. Of course, it would be better to cut it thinner

    Chinese garlic sauce—garlic white meat step 3

  4. Blanch the cut pork belly slices in boiling water

    Chinese garlic sauce—garlic white meat step 4

  5. Remove the pork belly slices, drain and drain

    Chinese garlic sauce—garlic white meat step 5

  6. Decorate with small thin slices of cucumber and place on the plate with slices of pork belly

    Chinese garlic sauce—garlic white meat step 6

  7. Pour on the prepared sauce and sprinkle with coriander.

    Chinese garlic sauce—garlic white meat step 7