How to make the sauce for white meat with garlic paste

How to adjust the sauce of white meat with garlic paste

Traditional white meat with garlic paste

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Recipe Description A famous Sichuan dish, a spring delicacy with thin-skinned pork with freshly-marketed young garlic, fragrant and slightly spicy, with tender meat and better flavor. Because of the thin and long slices of meat, it is also known as "white meat in clouds".

Materials

400 grams of skinned pork leg, 25 grams of garlic, 25 milliliters of red oil, 20 milliliters of soy sauce, 30 milliliters of cold broth, 15 grams of sugar, 0.5 grams of monosodium glutamate (MSG), a little bit of white sesame seeds, 0.5 grams of salt

Practice

1. Wash the pork, remove the remnants of the hair, and into a pot of cold water and cook until just cooked, and then soak in broth until warm. The first thing you need to do is to make sure that you have a good understanding of what you are doing. Then sop up the warm cooked pork, slice it into thin slices about 8 centimeters long and 4 centimeters wide, and put them on a round plate.

2. Pound the garlic into a paste, add salt, cold soup into a paste, then add red oil, soy sauce, sugar, monosodium glutamate and stir well.

3. Will be blended juice poured on the meat, and finally sprinkled with white sesame into.

Secret Garlic White Meat

Materials

250 grams of pork, 50 grams of garlic, 50 grams of soy sauce, 30 grams of spicy red oil, 10 grams of sesame oil, 2 grams of salt, 10 grams of sugar, 1 small spoon of broth

Practice

1. Scrape and wash the meat and put it into a soup pot with ginger, green onion and star anise, and cook it until the skin is soft until a chopstick can be inserted easily.

2. Soak in the original sauce for 20 minutes.

3. Drain and chill in the refrigerator for about 30 minutes for easy slicing.

4. Cut the meat into thin slices about 10 centimeters long and 5 centimeters wide and serve.

5. Pound the garlic into a paste, add salt and a small spoonful of broth to make a thin paste, and heat it in the microwave for 30 seconds to make the garlic flavor stronger.

6. Add 50 grams of soy sauce, 30 grams of chili red oil, 10 grams of sesame oil, 2 grams of salt, and 10 grams of sugar to the garlic paste, and mix well.

7. Pour the juice on the meat can be opened.

Tips

1, add the right amount of cilantro in the seasoning more flavorful, I did not add because I did not buy cilantro. 2、Heating the garlic paste in the microwave can make the garlic flavor stronger. 3, the variety of seasonings should not be too much, otherwise it will change the unique flavor of this dish.