Garlic white meat

By VicentaLakin

Garlic white meat
A SIMPLE AND PRACTICAL GARLIC SAUCE WITH A SINGLE PIECE OF WHITE MEAT. IT'S SIMPLE, IT'LL BE DONE IN TEN MINUTES! THE Q Q'S FRAGRANCES, THE SALTY SMELL OF GARLIC, THE SPICY GARLIC SAUCE, THE CABBAGE, THEY LOVE IT, THEY'RE ALL GONE. A LITTLE MORE GARLIC SAUCE TO KEEP IT IN THE FREEZER FOR FIVE DAYS. IT'S A VERY PRACTICAL PIECE OF GARLIC SAUCE, NOT ONLY WHITE MEAT, BUT ALSO DIM-EATING SAUCE AND SOY SAUCE. THERE'S A LOT OF SAUCE IN THE GARLIC SAUCE, SINCE IT'S GARLIC, IT'S NATURAL, AND IT'S A VERY COMMON SAUCE IN THE FAMILY

Recipe Recommendations

  • garlic 20g
  • Selected pork belly appropriate amount
  • coriander a little
  • cucumber a little
  • sugar 20g
  • rice vinegar 4g
  • soy sauce 60g
  • oyster sauce 20g
  • cold boiled water 50g
  • spicy oil 10g
  • sesame oil 10g

Steps for Garlic white meat

  • Make Garlic white meat step 0
    1
    Garlic is crushed with garlic. If you don't have the garlic, chop it up with a knife
  • Make Garlic white meat step 1
    2
    Add in the bowl, in order of importance, garlic, sugar, rice vinegar, soy sauce, beryllium, cold water, spicy oil, perfume, and then full mixing to full sugar melt
  • Make Garlic white meat step 2
    3
    it's better to cut the five flowers into one millimeters of thin
  • Make Garlic white meat step 3
    4
    I've cut the bouquets in boiling water
  • 5
    We've got five bouquets to control the leachate
  • Make Garlic white meat step 4
    6
    cucumber mint decorated, cucumber plated
  • Make Garlic white meat step 5
    7
    Just get some pre-cooked sauce and some fragrance。

    • Garlic white meat Make Tips

    1. Set aside a little of the garlic sauce for making Sliced Pork with Garlic Sauce. Pack the remaining leftovers into small sealed food bags and store them in the refrigerator, so you can just take out a small bag next time you eat. This is cleaner and more convenient for future use. If you find it too much trouble, you can also put it in a container and store it in the refrigerator. It can be stored in the fridge for about 5 days. 2. Choose good quality pork belly with layers of fat and lean meat. I personally find it easier to cut with a thin small kitchen knife. Freeze the pork belly for a little while first; don't freeze it for too long or it will be too hard to cut. ~(@^_^@)~ If you don't like the skin, you can remove it first, but keeping the skin on makes it a bit springier. Beginners should be careful of their fingers when slicing and make sure not to cut them.

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