Today, Beijing, which has been dry for a long time, has finally had a decent snowfall. It’s still a special memory of childhood. It’s snowing and the temperature will drop again. It seems that eating hot and spicy food has become the common sense of modern diet. However, I think of a Sichuan dish which is very suitable and appetizing: mashed garlic and white meat. Why is it? It’s called white meat. It’s snow outside. It complements each other.
500g two knife meat
1 piece of ginger
A handful of chives
A handful of Chinese prickly ash
1 head of garlic
1 tsp (15g) spicy soy sauce
1 teaspoon (15g) spicy juice
1 tsp (15g) rattan pepper juice
1 teaspoon (15g) sesame oil
1 teaspoon (15g) cooking wine
5 g Sugar
Step 1These are all ingredients. Prepare them in advance
Step 2Preparation: wash pork with skin, cut scallion or knot, slice ginger, chop garlic into mud, cut cucumber into shreds, set aside
Step 3Cooking meat: pot with half pot of water, into the whole piece of two knife meat, add onion, ginger and pepper, a little cooking wine, the fire boil; Cook until 8 mature (about 15 minutes), stick the pork with a fork without bleeding, then turn off the heat and let it stand for 5 minutes
Step 4Sauce: add chili sauce, spicy sauce, rattan pepper sauce, sesame oil and sugar to the mashed garlic. Stir well and set aside
Step 5Plate: drain the pork, slice it as thin as possible, base it with shredded cucumber, put it in the plate and pour the juice on it.
Step 6A salty, fragrant and slightly spicy white meat with mashed garlic is ready. It's suitable for all seasons.