Garlic white meat

GARLIC IS ONE OF THE MOST IMPORTANT FOODS IN THE NORTHEAST OF THE WORLD, WHERE FRESH, THIN PORK IS PUT INTO THE WATER, AND FRESH PORK IS ADDED TO THE WATER, WHICH IS COOKED WITH THE SKIN, WHICH IS COOKED WITH SLICES OF GARLIC, GARLIC IS LUMINOUS, WHITE MEAT IS SMOOTH, THIN, FRAGRANCE IS NOT TINGLING, AND EATING MEAT IS VERY ADDICTIVE, EVEN IF IT IS FAT. GARLIC NOT ONLY REMOVES GREASY, BUT IT IS ALSO IN LINE WITH SUBSISTENCE PRACTICES, AS IT IS USED TO SAY, “EAT MEAT WITHOUT GARLIC, REDUCE NUTRITION BY HALF” AND COMBINES GARLIC WITH VITAMIN B1 IN MEAT, WHICH NOT ONLY INCREASES THE ABSORPTION RATE OF VITAMIN B1, BUT ALSO MAKES WATER SOLUBLE IN FAT, THEREBY PROLONGING ITS STAY IN THE HUMAN BODY。

Recipe Recommendations

pork 1000g
onion ginger appropriate amount
Zanthoxylum bungeanum appropriate amount
geranyl appropriate amount
cinnamon appropriate amount
garlic appropriate amount
salt appropriate amount

garlic
cook
half an hour
ordinary

Steps for Garlic white meat

It's a piece of black pork from my neighbor's mid-Autumn slaughter of pigs

Cold water to the pot

Get some cold water

Ginger slices, all the sauce clean

Add a proper amount of water to the pot, add all the sauce, and drop down the good meat

It's burning. It's cooking

I'll make a pot of meat

Garlic goes to the skin wash, makes garlic mud, adds salt, tastes of soy sauce, slices of pork。