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.

Ingredients

500g two knife meat
2 cucumbers
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

Directions

Step 1
These are all ingredients. Prepare them in advance

Step 2
Preparation: wash pork with skin, cut scallion or knot, slice ginger, chop garlic into mud, cut cucumber into shreds, set aside

Step 3
Cooking 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 4
Sauce: add chili sauce, spicy sauce, rattan pepper sauce, sesame oil and sugar to the mashed garlic. Stir well and set aside

Step 5
Plate: 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 6
A salty, fragrant and slightly spicy white meat with mashed garlic is ready. It's suitable for all seasons.