Cold pork with skin with garlic paste

1. First, we prepare a piece of pork belly with skin, put it in a pot with cold water, blanch it with water, and slowly boil out the blood and impurities in it. After the water is boiled, beat off the floating foam in the pot, pour out the pork belly for about two minutes, and wash off the blood foam with clear water.

2. Then we prepare spices, cut ginger into pieces, cut green onions into horseshoe pieces and put them in the same pot, and grab a few pieces of angelica dahurica, a few pieces of star anise, a few white cardamom, a little clove, a pinch of pepper, a pinch of fennel, a few pieces of fragrant leaves and a section of cinnamon.

3. Then put the pork belly with skin into the pot again and cook it, because it takes a long time to cook, add more water, then pour in the prepared spices and add a proper amount of cooking wine to remove the fishy smell of the meat. First, boil it on high fire for 5 minutes to cook the fragrance of the spices, and then turn to low fire for 3 minutes to cook the pork belly until it is 8% cooked.

after p>3 minutes, let's stick it with chopsticks, as long as there is no blood overflowing. Take out the pork belly and put it aside to dry for a while.

4. Then remove the spices from the pot and leave a little broth. We use this broth to cook a sweet soy sauce, and add 6 grams of brown sugar and 2 grams of soy sauce to the broth, and simmer. Boil out the water in the soy sauce, pay attention to the ratio of sugar to soy sauce is 3:1, and keep stirring to make the sugar and soy sauce blend evenly. Just boil the sweet soy sauce and put it aside.

5. Take out the cold pork belly with skin and cut it into 3 mm thin slices, as thin as possible. If it is too thick, it will not be easy to get greasy.

You can make a little more garlic paste with white meat. First, pat it flat with the back of a knife, then put it in a stone mortar, add a little salt and pound it into garlic paste to fully release the fragrance of garlic. Then, dig the garlic paste into a bowl, add 3 grams of sweet soy sauce, 2 grams of soy sauce, then add a little salt, and pour in a proper amount of Chili oil according to your own taste and stir it evenly for later use.

6. Before cooking, let's heat the sliced meat again, put the sliced meat in boiling water and cook it for 3 seconds. When the sliced meat is slightly rolled up and the fat is transparent, pour it out, put it on a plate after controlling the water, and then pour the garlic juice we prepared while it is hot. Make sure that the garlic flavor can be fully stimulated while it is hot. Finally, sprinkle with chopped green onion and serve.