Garlic and white pork cabbage roll
By RutheKuhn
Garlic white pork is a pure Sichuan dish, very suitable for men. It has a strong garlic flavor, fat but not greasy. The mellow pork belly makes us female compatriots look scared and feel greasy. This garlic white meat cabbage roll is an improved version of garlic white meat with meat and vegetables. Wrap the fat meat slices with fragrant cabbage leaves and dip them in fresh garlic juice. It tastes delicious but not greasy. The cabbage and meat slices are a good match in taste and taste. Cabbage plays a refreshing and greasy role. Cabbage is a common dish on the table in winter. It is not only nutritious and delicious, but also has certain therapeutic effects. We might as well eat more.
Recipe Recommendations
- cabbage leaves 200 grams
- pork belly 200 grams
- carrots 20 grams
- octagonal 2 capsules
- garlic 3 capsules
- sesame oil appropriate amount
- chili oil appropriate amount
- slightly spicy
- cook
- half an hour
- simple
Steps for Garlic and white pork cabbage roll
1
Wash the pork belly and blanch it in water.
2
Add appropriate amount of water to the blanched pork belly, star anise onions and ginger, bring to a boil over high heat, and turn to low heat until the pork belly is broken.
3
Remove the cooked pork belly and let it cool.
4
Cut the pork belly into thin slices.
5
Wash cabbage leaves.
6
Shred the carrot.
7
Pour water into the pan, bring to a boil, blanch the cabbage leaves slightly, remove and drain.
8
Blanch the shredded carrots in water.
9
Take a cabbage leaf, spread it and smooth it.
10
Put a piece of meat on the cabbage leaves, take a few shredded carrots, and place it on one end of the meat.
11
Roll the vegetable leaves and the meat slices together.
12
Chop the garlic into minced garlic and place in a bowl.
13
Add June fresh soy sauce sesame oil and pepper oil and stir well to make sauce.
14
Pour the prepared sauce on the cabbage roll.Garlic and white pork cabbage roll Make Tips
After blanching cabbage leaves and shredded carrots in water, do not put them in cold water, let them cool naturally. Soy sauce can be used with light soy sauce, and a proper amount of salt can be added to the sauce according to your taste.