Cold mixed white meat with mashed garlic(suan ni liang ban bai rou )

Cold mixed white meat with mashed garlic

Introduction:

"It's getting hotter and hotter. I'd like to have a cold white meat with red chili oil. It has a strong smell of garlic. It's nutritious and not greasy."

Production steps:

Step 1: prepare a piece of streaky pork and a handful of celery.

Step 2: after the meat has been boiled, put it into the pot again, add clear water to cook it, and add ginger slices, Chinese prickly ash, star anise and green onion.

Step 3: tear the tendon of celery and remove the old leaves, and scald it with boiling water.

Step 4: cut off and swing the plate.

Step 5: mash garlic.

Step 6: add salt, pepper oil, sugar, chicken essence, duplicate soy sauce.

Step 7: add the most important: chili oil.

Step 8: cook the net and let it cool. section.

Step 9: swing the plate.

Step 10: pour the prepared juice in.

Step 11: OK. There are garlic, pepper, aftertaste and slightly sweet sugar. yummy.

Materials required:

Pork: right amount

Celery: moderate

Garlic: right amount

Scallion: right amount

Chili oil: right amount

Zanthoxylum oil: right amount

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Note: 1, meat almost half an hour is enough, if cooked too well, it is not easy to slice. 2. With brown sugar, fragrant leaves and soy sauce together, the replication soy sauce is most suitable for making cold dishes.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: garlic

Chinese PinYin : Suan Ni Liang Ban Bai Rou