White meat with garlic paste is a dish, which belongs to Sichuan cuisine. The main raw materials are garlic paste and meat. It is delicious and nutritious. Eat with chopsticks when you eat. With the hot air, the mixed smell of soy sauce, Chili oil and garlic goes straight to the nose, which greatly stimulates people's appetite. Garlic is rich, fat but not greasy.

Boiled pork slices with garlic

Traditionally, fat and thin sitting hip meat or pork belly is selected, which is boiled, sliced, rolled and cold. The dish is spicy and delicious, with rich garlic flavor and crisp and tender. Pork belly has always been the protagonist of Chinese cuisine. Boiling with clear water and skin can make the soup thick and shiny, and the pork belly is fat and juicy. Roll pork slices into a ball with cucumber strips and dip them in garlic sauce to send them to your mouth. Even if you eat too much, you are not afraid of getting bored.

Exercise 1

............ 500g pork hind leg.

50 grams of garlic.

Chili oil 15g

5 grams of refined salt.

Monosodium glutamate 1g

Soy sauce 15g

Sesame oil 15g

Onion 15g

Ginger 15g

1. Scrape the pork leg with fat and thin, put it in a soup pot, add the onion and Jiang Mo, cook until the skin is soft, stop growing, and soak it in the original juice for 20 minutes.

2. Take out the soaked meat, dry the water and cut it into large slices 7 cm long and 3 cm wide. Put the fragmentary slices on the bottom of the plate and put the neat meat slices on it.

3. Mash garlic into a velvet shape, add salt and sesame oil and mix well. Add soy sauce, Chili oil and monosodium glutamate, and pour it on the meat slices to serve.

Exercise 2

Main ingredients:

500 grams of pig's ass. 50g of garlic, 50g of soy sauce, 2g of red oil 10g, 2g of salt, 50g of cold soup, 3g of brown sugar 10g, 3g of spices and 3g of monosodium glutamate1g..

Features:

The finished dish is red in color, tender and smooth in texture, fresh and fragrant in taste, and extremely thick in garlic paste with red oil.

Production method:

(1) Wash the pork, cook it in a soup pot, soak it in the original soup until it is warm, take it out and drain it, and put it in a dish about 10 cm long and 5 cm wide.

(2) Mash garlic, add salt and cold soup to make a thin paste, and make garlic paste.

(3) Add brown sugar and spices to the first-grade soy sauce, cook it with low fire until it becomes thick, and add monosodium glutamate to make the replicated soy sauce.

(4) Mix the mashed garlic, duplicated soy sauce and red oil into a sauce and pour it on the sliced meat.