It is said that the originator of white meat with garlic paste is the white meat of the Manchu people. They always offered boiled pork during their rituals to the gods. At the end of the ceremony, these porks were naturally used to freshen up the stomach. The meat was cooked without any seasoning. It always tasted a little short of flavor. So some people cut it into thin slices, and then dipped in the sauce, eat a different flavor! This is the source of the legendary garlic white meat. Later, as the Manchus came to dominate the Central Plains, white meat also slowly spread. It spread to the north and south of the country, and the Sichuan people improved it, and the Sichuan version of white meat with garlic paste became the best of them all!

Ingredients: pork, ginger, garlic, green onion, cucumber

First of all, the pot will be hot, prepare a piece of pork, will be pork skin side down into the pot to branding the skin into a golden brown (so that you can remove the residual pig hairs and skin fishy smell), and the skin is also eaten very strong popping teeth!

Take the branded pork out into the pot, add the right amount of warm water to wash the pork clean and spare; then start to cook the pork, add the right amount of water to the pot, wash the pork into the pot, add green onions and ginger, the right amount of cooking wine, high heat boil and then turn to low heat to cook for 20 minutes, the meat must be cooked through before fishing (chopsticks can be pierced through the meat means that the meat is cooked)

Cooking meat During this time we can start to prepare the ingredients for the garlic puree white meat, prepare the appropriate amount of carrots, cucumbers cut into thin julienne spare (you can also choose some of the ingredients according to their own tastes to do the ingredients, taste a little heavier friends can add some green onion or Chifanji)

The following we began to adjust the garlic puree juice, take the garlic 40 grams of garlic pounded into garlic puree spare, the more garlic pounded the finer the better, the bowl to add the right amount of edible salt, monosodium glutamate 1 gram, 0.5 grams of sugar, soy sauce 10 grams of soy sauce, 1 gram of vinegar, and then the above "water ingredients" mix well and add an appropriate amount of sesame oil, spicy red oil 20 grams, and finally add the pounded garlic puree stirred

20 minutes after the boiled pork out into a pot filled with cool water to cool down and stand by. Cooling standby, preferably ice water, so that the pork contraction is not greasy, and easier to cut thin slices; to be cooled pork cut into thin slices of about 1 mm standby (the thinner the garlic puree white meat cut the more likely to be flavored)

Then cut the pork neatly arranged in the plate, the garlic sauce drizzled on the top of the wrapped white meat, a classic and delicious garlic puree white meat on the production of the completion of the

Note:

1. The thinner the meat is cut, the better, so as not to eat greasy

2. You must first mix the "water" before adding red oil, otherwise the previous seasoning can not be melted

3. Garlic paste pounded the finer the better, so as to eat more flavorful garlic puree white meat will not be spicy mouth!