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

Sliced Boiled Pork with Garlic Sauce

Introduction:

"Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney and blood, nourishing yin and moistening dryness. It is edible for the general population. White meat with mashed garlic is one of the famous dishes in Sichuan Province. This dish requires fine selection of ingredients, suitable heat, good knife work and fragrant seasoning. When eating with chopsticks, a strong aroma of soy sauce, sesame oil, chili oil and garlic comes to your nose, which greatly increases your appetite. Cucumber has the functions of clearing heat, relieving thirst, promoting diuresis and detumescence. The meat of cucumber is crisp and tender, juicy and sweet. It is rich in protein, carbohydrate, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients. Therefore, the combination of cucumber and sliced meat is not only beneficial to supplement nutrition, but also can make the white meat with mashed garlic taste fat but not greasy. This dish has bright color, tender meat and delicious taste. "

Production steps:

Step 1: prepare pork and cucumber.

Step 2: add water to the pot, add ginger, onion, garlic, star anise, cooking wine and a little salt, add pork and cook until the water boils.

The third step: when boiling, we should turn the pork and pork from time to time and remove the foam in the soup.

Step 4: after boiling, continue to simmer in the original soup for half an hour. Let the meat cook.

Step 5: take it out half an hour later and put it into the prepared cold boiled water for cooling.

Step 6: while the pork is cooling, prepare the cucumber.

Step 7: after washing, cut off a layer of cucumber skin evenly with a knife.

Step 8: then slice the cucumber evenly with a knife.

Step 9: slice the slices in turn.

Step 10: take a piece and roll it up from one end.

Step 11: roll them up in turn and put them on the plate.

Step 12: cut the red pickled peppers into small pieces and garnish them at intervals.

Step 13: cut the pork as thin as possible.

Step 14: cut into 3 or 4mm pieces.

Step 15: cut it in turn and put it into the plate.

Step 16: beat the garlic into minced meat, add a little salt and a little raw broth, stir well, make it into a thin paste, then put it into the microwave oven to heat for 1 minute (so that the garlic taste is more rich), then add the above seasoning B, stir well.

Step 17: pour the mixed juice into the plate evenly, then you can eat it.

Materials required:

Pork: 200g

Cucumber: half a stick

Red pickled pepper: 3

Shallot: a little

Jiang: a little

Garlic: 50g

Salt: half a teaspoon

Cooking wine: a little

Star anise: a little

Chicken juice: 1 tablespoon

Taste grade: 1 tablespoon

Red oil: (chili oil) 1 tsp

Sesame oil: 1 teaspoon

Sugar: 1 teaspoon

Vinegar: 1 teaspoon

Note: 1: do not cook meat too rotten, otherwise, it is not good slicing, but also affect the taste. 2: The thinner the sliced meat, the easier it tastes. 3: It is not suitable to drink a lot of tea after eating pork.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: garlic

Chinese PinYin : Suan Ni Bai Rou