It's a classic garlic mackerel

1

Get ready to wash the meat。

2

The meat is added to the clean water, the water is added to ingredient 1 (see table or tips), the fire is boiled open, the small fire is boiled for 40 minutes, the meat can easily pierce it with chopsticks, the cooked meat is dried cold, it is stored in the fridge for more than an hour, and the meat is cold (which can be boiled one day in advance and used the next in the fridge)。

3

Get the garlic ready, my garlic is fried with oil。

4

And mix it with garlic。

5

Get ready for meat。

6

Slice into pieces。

7

THE CUCUMBERS ARE CUT IN PIECES, THE MEAT AND THE CUCUMBERS ARE MIXED, AND THE ONIONS WILL BE FINE。

8

Remember this dish, which used to be at Sichuan's restaurant, the fat part of meat is white (the effect on the picture below), which is completely cool when it's frozen, so that I thought it was the name of garlic。

9

Garlic is thick, fat, and indispensable is garlic and pepper oil. Since it's called garlic, it's a lot of garlic, and some cucumbers are added to the food and a fresh taste is added to the food。

10

if you like my cuisine, you're welcome to pay attention to my twitter public number。

Ingredients: 300g Pork belly with skin, 1 Cucumber Ingredients 1: Ginger slices, Sichuan peppercorns, 2 Dried chili peppers Seasoning: 50g Garlic, 70g Light soy sauce, 40g Chili oil, 15g Sesame oil, 2g Salt, 10g White sugar (powdered sugar) Ingredients 2: 30g Oil (for stir-frying garlic paste), Scallions Tips: 1. If I hadn't been to Wuhan, I wouldn't specifically add the words "with skin" before pork belly in the ingredients. In Sichuan, in my impression, there is no concept of skinning pork belly. The first time I learned that pork belly needs to be skinned was in Wuhan. To be honest, I found it quite surprising at the time, but now I am used to it. However, we still do not remove the skin when eating pork belly at home. 2. When boiling the meat, you can also add some scallions. If you want to use the meat broth to cook vegetables, you can first blanch the meat and then change the water to boil it; this way, the soup will be cleaner and clearer. Omit the dried chili peppers, otherwise the soup will have a spicy flavor and won't taste good. 3. To reduce the spiciness of the garlic, I stir-fried it in oil. If you don't mind, you can use raw garlic directly. 4. The meat can also be chosen as rump meat with alternating layers of fat and lean.