White Scorched Five-Flower Pork is a home-style dish of Chiu Chow cuisine. The following content is shared by me for the White Scorched Five-Flower Pork . Practice, take a look!

Difficulty: cut pier (Beginner) Time: 10~30 minutes Main Ingredients

Skinned pork Several cloves of garlic

White Scorched Pork Step by Step

1. Select a good skinned pork dehairing and washing, draining the water to be used ...

2. garlic whole cloves with a knife slightly pressed a few times

3. the five-flower meat scalded once, remove the blood foam ...... and then boil the water, put a few points of oil in the water, add a little salt and garlic cloves, put the five-flower meat into the boil after adjusting the medium heat.

4. 20 minutes after using chopsticks to poke into the meat to try to cook through, if the poke into the very smooth, a poke and into the blood, no blood, then you can fish up.

5. thinly sliced, can be dipped in a good soy sauce, Puning bean sauce or soy sauce with garlic, really appetizing.

Tips

The dipping sauce can be made with good soy sauce, Puning bean paste, or adding garlic to the soy sauce.