Minced pork with garlic(suan ni bai qie rou )

Minced pork with garlic

Introduction:

"Today's" white cut meat "breaks through the traditional method of father-in-law. It's a simple two-step process. Using private practice can make the" white cut meat "taste delicious and taste fatter but not greasy."

Production steps:

Step 1: evenly spread the ribs with salt and marinate for about 30 minutes

Step 2: clean the rice cooker with water after pickling

Step 3: cook with rice

Step 4: cut the garlic into small pieces

Step 5: put the garlic in an empty bowl and add two small spoons of soy sauce

Step 6: add a small spoonful of sugar

Step 7: two teaspoons of white vinegar

Step 8: a little pepper

Step 9: proper amount of sesame oil

Step 10: mix all ingredients evenly

Step 11: take out the cooked white cut meat, air it slightly (not hot), and beat it into slices evenly

Step 12: drizzle or dip in seasoning when eating

Materials required:

Rib meat: 500g

Garlic: right amount

Sesame oil: appropriate amount

Soy sauce: moderate

Sugar: right amount

Pepper: right amount

Salt: right amount

White vinegar: right amount

Note: 1. The meat quality of white cut meat should not be too lean, and the rib meat or streaky pork with fat and lean should be selected as the most suitable. 2。 First marinate the meat with salt, and then cook it in the rice pot. These two steps are the secret of eating white cut meat fat but not greasy. Marinate part of the oil, and then use rice to absorb part of the oil. 3。 White cut meat itself has no taste, the taste is all in the seasoning. So the seasoning can be made according to your own taste, please feel free.

Production difficulty: ordinary

Technology: seasoning

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Suan Ni Bai Qie Rou