white pork with garlic mashed
By LeonorSchoen
I remember when I first came into contact with Sichuan cuisine, I ate this white pork with garlic paste. The first Sichuan restaurant in the area makes very delicious white pork with garlic. The master chose the pork rump meat, which was cut thinly and the seasoning tasted quite good. The ingredients are simple and have a strong aroma, so I have loved this dish ever since. Many Sichuan restaurants have this dish with different flavors. Compared with it, I still like the simple white pork with garlic paste that I ate for the first time. Today, I also make a simple and home-cooked dish. I bought a pound of local pork. Although the price is a bit expensive, it tastes good. The raw materials for this dish are very important.
Recipe Recommendations
- garlic appropriate amount
- Jiang appropriate amount
- green onions a
- red oil appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for white pork with garlic mashed
1
Raw material: a piece of local pork
2
Put the meat in cold water, bring to a boil, add cooking wine, green onions, and ginger and cook together to skim off the fishy smell.
3
Insert chopsticks into the pork. No blood seeps out, and the pork is cooked thoroughly.
4
After the pork has cooled, cut it into thin slices and serve on a plate.
5
Drizzle with the seasoning made with sesame oil, red oil, minced garlic, and soy sauce.