The common practice of "white meat with garlic paste" is rich in garlic flavor, fat but not greasy, and easy to learn.

White meat with garlic paste is a traditional famous dish. The earliest record of "white meat" is "Tokyo Dream" written by Yu Laoyuan in Song Dynasty. This dish is characterized by strong garlic flavor, fat but not greasy, and a great appetite. In many restaurants, white meat with garlic paste is a must for diners.

The practice of garlic paste and white meat is more particular, because it is white meat, so how to cook the meat is very important. The skin should be crisp, the lean meat should be fresh, the fat meat should be fragrant, and the meat should not have a fishy smell. Many people love this dish, but they can't cook it themselves. Today, I will share with you the practice of home cooking. The taste is not lost to the big hotel, and it is more refreshing to add one more ingredient.

Boiled pork slices with garlic

Ingredients: pork belly, cucumber, garlic and millet pepper.

Step 1: Put pork belly in cold water, add onion and ginger cooking wine, bring to a boil with high fire, and then turn to medium heat for about 25 minutes.

Step 2: While cooking pork, shoot some garlic first, chop the garlic into minced garlic, cut the millet pepper into rings, cut the ginger into powder, mix them all together, continue to chop them into pieces, and put them into a bowl after chopping.

Step 3: Add salt, chicken essence, 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar and oyster sauce, sesame oil and Chili oil, and then stir the juice evenly for later use.

The fourth step, after the meat is cooked, it can be easily taken out with chopsticks, and then cut into thin slices on the chopping board. The thinner the better, the taste is not greasy at all.

Step five, prepare a cucumber, remove both ends, scrape it into thin slices, tidy it up after scraping, stack it all together, and then cut it from the middle.

Step 6: Take a piece of meat, then a piece of cucumber and fold it in half.

Step 7, put it on a plate and pour some juice on it. This delicious white meat with garlic paste is ready. The meat and garlic are rich in flavor and taste fragrant but not greasy.

Tips:

In this dish, there must be more garlic to make the sliced meat taste better. Moreover, once allicin contained in garlic is combined with vitamin B 1 contained in meat, especially lean meat, the original water solubility of vitamin B 1 will become fat-soluble, and the absorption rate will increase several times.