Garlic white meat is a traditional Chinese cuisine with a long history and belongs to the Sichuan cuisine. This dish is popular for its unique flavor and rich nutritional value. The main ingredient is selected pork belly, supplemented with seasonings such as garlic, soy sauce, vinegar, sugar, and chili oil, as well as an appropriate amount of broth. The characteristics of garlic white meat are that the garlic is rich, the meat slices are fat and thin, salty and spicy, and have a hint of sweetness, giving people an endless aftertaste.
The preparation of white meat with garlic can be divided into several steps, and the following is one of the more common ways to make it:
Prepare the materials:
Pork. 4 cloves of garlic.
Light soy sauce, dark soy sauce.
Chili sauce. Vinegar.
Sugar. Sichuan pepper powder.
Sesame oil. 1 green onion.
1 piece of ginger. 2 star anise.
2 bay leaves. 1 cucumber (optional).
Steps:
1.Cook meat: Wash the pork belly, put it in cold water, add green onions, ginger slices, star anise, bay leaves and an appropriate amount of cooking wine, turn to medium-low heat after boiling, and cook until the meat is cooked through, about 20-30 minutes. During the cooking process, skim off the foam and keep the soup clear.
2.Soaking: Remove the cooked pork belly and soak it in the soup for about 20 minutes to let it absorb the flavor.
3.Prepare the seasoning: Crush the garlic and chop it into minced garlic. In a small bowl, add an appropriate amount of light soy sauce, dark soy sauce, soy sauce, chili paste, vinegar, sugar, Sichuan pepper powder and sesame oil, stir well to make a sauce.
4.Meat cutting: Remove the soaked pork belly, let it cool slightly, and cut it into thin slices. Slice the meat as thin as possible to roll up and absorb the flavor better.
5.Plating: If you prefer, you can slice the cucumber and arrange it around the plate, then stack the sliced pork belly neatly on the plate.
6.Seasoning: Pour the sauce evenly over the pork belly slices so that it can fully absorb the flavor of the seasoning.
7.Serve: Finally, sprinkle the prepared garlic paste evenly over the pork belly slices and serve.
The key to white meat with garlic is the cooking and seasoning of the slices, as well as the aroma of the garlic. Pay attention to the heat when making to keep the meat tender and not woody. In addition, the ratio of seasonings can be adjusted according to individual tastes to achieve the best flavor.
The traditional way to eat white meat with garlic sauce is to dip the sliced meat in the garlic sauce, and some people like to roll the meat slices with cucumbers and other vegetables to eat it, which not only has a richer taste, but also relieves greasyness. This dish is not only suitable for home cooking, but also as a banquet dish, and is a classic dish loved by all ages. How to eat alone