Garlic white meat
By VicentaLakin
Garlic gravy -- Dad's favorite saloon. In Dad's words, if you want to eat meat, you have to be fat. White meat eats a lot, but it's the simplest, and the most common, is garlic white meat, because of the garlic sauce, the white meat becomes salty, the white meat is fresh, but it's not fat, it's the most powerful wine dish of the Pure Man
Recipe Recommendations
- pork belly 300 grams
- onion ginger appropriate amount
- garlic cloves of 8
- aniseed of 2
- cooking wine 20 ml
- soy sauce 15 ml
- white sugar 3 grams
- balsamic vinegar 5 ml
- ginger juice 5 ml
- chili oil 3 ml
- salt appropriate amount
- sesame oil appropriate amount
Steps for Garlic white meat
1
Add fresh water to the pot, and put onions of ginger, garlic, and purified five flowers。
2
Add the wine to the fire。
3
Then turn off the little fire and boil it to the ground。
4
Pull out cold slices。
5
Take a small bowl of sauce, vinegar, ginger juice, sugar, salt, chili oil, perfume, garlic paste and a little cold-and-white mix to be a spare juice。
6
Put the fine white meat on the plate, then pour it into the juice, so that it can be immersed in。Garlic white meat Make Tips
It is best to have pork belly with fat and lean colors for the best taste.
The pork belly should be boiled over high heat and then simmered over low heat.
It is best to add some ginger juice to the garlic juice to improve the flavor and eliminate the fishy smell. There is no ready-made ginger juice, so you can use fresh ginger juice instead.
After adding the juice to the meat, it can be left for a while to allow it to taste before eating. It will taste better.
The pork belly should be boiled over high heat and then simmered over low heat.
It is best to add some ginger juice to the garlic juice to improve the flavor and eliminate the fishy smell. There is no ready-made ginger juice, so you can use fresh ginger juice instead.
After adding the juice to the meat, it can be left for a while to allow it to taste before eating. It will taste better.