[Sometimes, I really can't help but make a plate of mashed garlic white meat. Sometimes, I really can't help but make a plate of mashed garlic white meat delicious]

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Sometimes, I really can't help but make a plate of mashed garlic and white meat.

The white meat of mashed garlic is a kind of meat with clear bones in Sichuan cuisine. It can be complicated by seasoning with mashed garlic and salt, adding some red oil and vinegar. It is basically equipped with lettuce shreds or cucumber slices. Although it is meat and semi-fat, it is simple and elegant, just like the appearance and essence of things are sometimes contrary.

Food Ingredients

pork belly A half a kilo?

Ginger A large piece of flat cut several knives

cooking wine a large spoon

Zanthoxylum bungeanum A handful

Sugar half spoon

Raw smoke one and a half spoonfuls

Mashed Garlic Full of a large spoon

rice vinegar half spoon

mature vinegar Small half spoon

red oil a spoonful

Chives right amount

Zanthoxylum Oil Small half spoon

Step

Wash the whole pork belly and don't cut it. Cold water into the pot, add cooking wine ginger slices and pepper to avoid fishy smell, and cook until cooked (after the surface is completely discolored, you can use a chopstick to tie the lean meat from time to time, if you can tie it thoroughly and no more blood overflows, it is cooked). Cold boiled water bath down to the surface room temperature is not hot. Remove and drain. Slice and plate. Can be concave various shapes. Not concave.

Dispensing Soul Pouring Juice: A large amount of garlic paste/proper amount of salt raw white sugar rice vinegar mature vinegar red oil. The ratio is difficult to be precise. White sugar to taste and mature vinegar to relieve greasy, a little is good, but vinegar should be a little more than sugar. I have always tasted while adjusting until the most familiar taste is presented.

Drizzle the sauce evenly over the meat slices. Sprinkle with chopped green onion. No, no.

On this day, I also did not have lettuce and cucumber.

Mashed garlic is to be very delicate, so that it can be hung on the meat slices. It's best to use a garlic mortar to clock hard for a minute. I'm lazy and chopped. Don't learn😄