Garlic white meat
By VicentaLakin
In spring, we also eat meat. Garlic is one of the most important foods in the northeast, because of all the foods that we make when we kill pigs, there must be a plate of garlic. In the past, we have to invite our friends and friends to eat pork. This is the only dish we have to eat, and one more plate is not enough。
Recipe Recommendations
- pork 1000g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- aniseed
- soy sauce appropriate amount
Steps for Garlic white meat
1
Garlic white meat, which must be skinned, is a piece of meat close to pig's flesh, which is said to be the most fragrance in this position, known as live meat, which is the part of the pig's regular exercise and which is washed after the impurity of the flesh has been removed from cold water by immersion in blood。
2
Onions go to wash their skins, ginger go to wash their skins, freshen up their peppers, add appropriate quantities of water to the pot, have more water, have more meat, have longer cooking time, add all the spices, put the meat down, cover the pan, burn the fire, little fire, about an hour or so. Don't overdo it。
3
The pork is ripe, the skinny part is stuck with chopsticks, it means it's ripe, it's hard to cut, it's delicious。
4
Out of the pot。
5
A little cold slice comes to the table, and when it's cold enough, the pork gets tired, and when it's hot and soft, it's tremors, it's ready to enter, it's fragrance, it's fragrance, and it's not fragrance, and it's so fat that it's so hot, it's so hot。