Spicy white meat(xiang la bai rou )

Spicy white meat

Introduction:

"Spicy white meat is a spicy but not greasy dish, which can be used to entertain guests or to satisfy their hunger. There are many ways to make white meat. Those who are tired of the taste of mashed garlic and those who have a spicy taste also taste fresh. There is no need to worry about whether the streaky pork used for white meat has three layers. I feel that the white meat made with thick and fat streaky pork tastes more delicious. We use our homemade garlic sauce for chili sauce. It's rich in garlic flavor and economical. You can eat it with ease. "

Production steps:

Step 1: put pork, star anise, cinnamon and ginger slices into the pot, and cook with salt.

Step 2: cook the pork, take it out to cool and slice it.

Step 3: slice the cucumber with a peeler.

Step 4: roll up the pork slices with cucumber slices.

Step 5: take a clean bowl and dig in a teaspoon of garlic pepper.

Step 6: pour in a teaspoon of cold vinegar.

Step 7: one tablespoon of delicious soy sauce.

Step 8: add proper amount of sesame oil and mix well.

Step 9: pour the mixed juice on the rolled pork slices.

Materials required:

Streaky pork: moderate

Cucumber: moderate

Refined salt: right amount

Star anise: right amount

Cinnamon: moderate

Ginger: moderate

Garlic sauce: right amount

Cold vinegar: right amount

Delicious soy sauce: right amount

Sesame oil: appropriate amount

Note: 1, after the pork cooked cool, it is best to refrigerate, so easy to slice. 2. The ingredients of juice can be increased or decreased according to preference. 3. The thickness of cucumber slices can be achieved by adjusting the opening size of the peeling knife.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: hot and sour

Chinese PinYin : Xiang La Bai Rou