How to cook garlic and white meat, fat but not greasy, instant in the mouth, what do foodies like best?

How to cook garlic and white meat, fat but not greasy, instant in the mouth, what do foodies like best? Garlic paste and white meat are delicious and nutritious, so you should mix them with chopsticks when eating. With the heat flow, an aroma composed of soy sauce, oil pepper and garlic goes straight to the nose, which greatly increases people's appetite. Garlic is rich in flavor, fat but not greasy, suitable for summer, and summer is coming. Let's preview in advance.

Garlic paste and white meat Ingredients: 800g pork belly with skin, one cucumber, several cloves of garlic, accessories: white vinegar, proper amount of star anise, one piece of ginger, proper amount of salt and a small amount of rice wine.

The first step is to clean the pork belly, scrape the hair off the skin with a knife and put it in a cold water pot. Put garlic, star anise and ginger into the pot. When the water boils, pour in a proper amount of rice wine and boil it over medium heat. Chopsticks can easily pierce the meat completely and then turn off the fire. First, soak the meat in the soup until it gets cold, and then fish it out. In addition, this soup is very fresh and can be used to make brine and soup.

Step 2, put the cooled fat into a plastic bag and put it in the refrigerator for several hours. When eating, take a proper amount of small meat cut into 3mm pieces, divide a cucumber in two, and scrape the cucumber into strips with a peeler.

Put the cucumber strips on the ring finger and wrap them around the vegetables. Chop the garlic first. How to mash them into minced garlic with garlic pestle, which tastes better? Put the fat, minced garlic, salt and white vinegar into a bowl.

Step 3: stir, and the garlic paste and white meat can be put on the plate to get the finished product. 2. Traditional white meat with garlic paste Ingredients: 400g pork leg with skin, 25g garlic, auxiliary materials: 25ml chili oil, 20ml soy sauce, 30ml cold soup, 0/5g chicken essence/kloc-,0.5g sesame and 0.5g salt.

Processing technology: Wash the mutton, unhairing it, cook it in a cold water pot until it is just cooked, and then soak it in the original soup until it is hot and humid. Then the hot and humid cooked pork is drained, and the slices are spread into thin slices about 8 cm and 4 cm wide. Put them in a disc, mash garlic into minced meat, add salt and cold soup to make it thick, then add Chili oil, soy sauce, sugar and chicken essence and stir.