Sliced Boiled Pork with Garlic Sauce(suan ni bai rou )

Sliced Boiled Pork with Garlic Sauce

Introduction:

"I remember when I first came into contact with Sichuan cuisine, I ate this course of white meat with mashed garlic. At the first Sichuan restaurant in the local area, the mashed garlic white meat is very delicious. The master chooses the pork back buttock, which is thinly cut, and the seasoning is also quite good. The material is simple and the flavor is rich. I like this dish ever since. Many Sichuan restaurants have this dish with different tastes. In comparison, I like the simple white meat with mashed garlic for the first time. Today, I also make a simple home style dish. I bought a catty of local pork. Although the price is more expensive, it tastes good. The raw material is very important for this dish. "

Production steps:

Materials required:

Pork rump: 500g

Garlic: right amount

Ginger: right amount

Green onion: one

Red oil: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Suan Ni Bai Rou