White meat with mashed garlic
Introduction:
"It's a cool dish I like to eat in summer. It's not greasy. It's a little spicy with a strong fragrance. I can't help but pick up my chopsticks again... "
Production steps:
Step 1: prepare the material.
Step 2: wash and cut the scallion. Wash and slice ginger. Cut garlic into mashed garlic. Wash the pork and put it into the pot. Add water to the meat. Add green onion, ginger and cooking wine. Bring to a boil over high heat, turn to low heat and cook until crisp is poked with chopsticks.
Step 3: put sesame oil, soy sauce, sugar, salt, chili oil, vinegar, chicken essence and garlic puree into the bowl to synthesize the seasoning.
Step 4: cut the chilled pork into thin slices.
Step 5: take out the sliced pork in a few seconds.
Step 6: stack on the plate.
Step 7: dip in seasoning.
Materials required:
Pork: 500g
Chili oil: 2 teaspoons
Sesame oil: 2 teaspoons
Soy sauce: 2 teaspoons
Sugar: 1 teaspoon
Salt: a little
Vinegar: 1 teaspoon
Chicken essence: appropriate amount
Garlic: right amount
Ginger: moderate
Scallion: right amount
Note: 1) the pork is better cut thin after cooling, the thinner the cut, the better the taste. 2) The leftover soup can be used to make soup or soup.
Production difficulty: ordinary
Process: boiling
Production time: three quarters of an hour
Taste: garlic
Chinese PinYin : Chuan Cai Suan Ni Bai Rou
White meat with mashed garlic
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