[big knife garlic white meat] with homemade soy sauce replication practice -- men also need to love(da dao suan ni bai rou fu zi zhi fu zhi jiang you zuo fa nan ren ye xu yao chong ai )

[big knife garlic white meat] with homemade soy sauce replication practice -- men also need to love

Introduction:

"The most important thing of garlic white meat must be the role of sauce. If the sauce tastes bad, then this dish may become a thing of the past. Besides, it's the processing of meat. Don't think that you can just cook a piece of meat in the pot. There's still a little secret here!! Let's talk about the choice of meat first: it's better to choose the back tip of pork (that is, the back tip of buttock). There is a piece of meat with special elasticity at the back tip, which is called "sitting buttock meat". It's the meat that the pig touches the ground when it's sitting upright. Because it's rubbed the ground for a long time, it's also a kind of exercise. It turns into muscle. You see, pigs grow muscle when they're sitting. We still have to exercise. It's really lucky to be a pig, There are many lean meats, and they are tender, so they are very suitable for this dish. Now most people's misunderstanding may be to use streaky pork. In fact, it's not too bad, but I think it's still fatter. It's because of this that some people who lose weight stay away from it. Now there's no need to be afraid... Pork processing: when cooking meat, you should put some spices, because it's white meat, although it's flavored with sauce, But the flavor of the meat will be more fragrant after cooking with spices. Remember the cooking temperature. When the meat is completely cooked, it will be almost cooked for another five minutes, because when we cut it, it will be very thin, which makes it chewy and easy to chew. If you cook the meat for an hour, it will not taste good. It's rotten, nothing else, tasteless, just like a beautiful woman, The secret of red garlic sauce is red soy sauce: Red soy sauce is one of the most popular condiments used in cold dishes of Sichuan cuisine. In fact, it is to boil the soy sauce with some spices and sugar. It tastes mellow and sweet, which is not comparable to its predecessor. It is a transformation. This condiment plays a great role in many cold dishes of Sichuan cuisine, So here's the most important secret of red garlic sauce! "

Production steps:

Step 1: heat a pot of boiling water, add scallion, ginger, pepper and star anise, add pork, keep boiling, simmer for 20 minutes.

Step 2: turn off the heat, soak the meat in the original soup for at least 20 minutes, remove and drain the water to cool.

Step 3: slice two pieces of garlic, add salt and pound into mud with garlic mortar

Step 4: add a small amount of the original soup after cooling, and mix it into mashed garlic juice.

Step 5: homemade replication soy sauce (red soy sauce): raw soy sauce, brown sugar, add the proper amount of the original soup of cooked meat and a little bit of five spice powder, slightly boil for a while, turn off the heat and let cool, that is replication soy sauce.

Step 6: copy the soy sauce, cool it, add chili oil, sesame, garlic sauce, chicken powder, pepper powder, sesame oil, mix well, then pour on the meat. (some of them can be directly dipped in meat slices for better taste)

Step 7: put the chilled pork into the refrigerator for 10 minutes before slicing, which is easier to slice. (the thinner the meat, the better it tastes.)

Step 8: clean the cucumber, plane it into long thin slices, fold a piece of meat and a section of cucumber slices in half, stack them neatly on the plate, and pour the sauce.

Materials required:

Streaky pork: moderate

Garlic: right amount

Shallot: 2

Ginger: 2 tablets

Cucumber: 1

Soy sauce: moderate

Brown sugar: 5g

Chili oil: right amount

Sesame oil: appropriate amount

Precautions: 1. If you are worried about the fishy smell of meat, you can add two spoonfuls of cooking wine to remove the fishy smell. 2. After the fire is turned off, the meat must be soaked in the original soup for more than 20 minutes before it is taken out to make the meat more soft, tender, juicy and tasty. 3. Before slicing, put it in the refrigerator and freeze for 10 minutes, it is easier to slice. 4. If you want to add vinegar, according to your own taste, you can add another flavor dish with vinegar to solve the problem of adding vinegar or not.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Da Dao Suan Ni Bai Rou Fu Zi Zhi Fu Zhi Jiang You Zuo Fa Nan Ren Ye Xu Yao Chong Ai