This cookbook comes from an old Sichuan chef. The method is not complicated, but there are some small details in the selection of materials and production methods. After mastering it, it should become a dish you cook repeatedly on the summer table. The following article first appeared on my official WeChat account "The Way of Taste".
Ingredients: two knives of meat (hind legs)? 500? Grams, a handful of onions, a dozen peppers, two porcelain spoons of cooking wine, one star anise and two fragrant leaves. Try to buy the best quality pork you can buy. I usually use black pork.
Pork, spices and cooking wine are put into a pot and put into cold water. After the fire is boiled, the foam is removed.
The ingredients of garlic paste and white meat are simple, and the key to delicious is that pork tastes soft and tender, and the cooking time is just right. After removing the floating foam, cover it with low heat and cook it? 25? Turn off the fire in about minutes, and then simmer with waste heat? 15? Minutes.
Use cook the meat's time to prepare the sauce. Two spoonfuls of red oil, soy sauce or soy sauce? 1.5? Porcelain spoon, two grams of salt, sugar half porcelain spoon, garlic? 4~5? Petals, a handful of shallots.
The quality of white meat with garlic paste largely depends on the quality of red pepper and soy sauce. When the chefs cook this dish, they will also add brown sugar and spices to the soy sauce to make their own secret soy sauce. We can add a little sugar at home to imitate the sweetness of the copied soy sauce.
Peel garlic and press it into mud. I used a garlic press. If there is a stone mortar at home, I can also use it to make mud. The traditional white meat with garlic paste is made of Sichuan purple garlic, which will be less spicy and slightly sweet, so it will not be available for a while, and it is not a big problem to use ordinary garlic.
Add garlic paste into seasoning and stir well. Pour two spoonfuls of hot soup, which will stimulate the aroma and remove the astringency of garlic paste.
Take out the pork after stewing and slice it evenly.
If the pork is hot, you can wash it with cold water. The traditional garlic white meat is hot mixed and can be washed to a warm state.
Put the sliced meat on the plate, pour the sauce, sprinkle with chopped green onion, bang bang!
The aroma of garlic and red oil stimulates each other. How delicious is it? A few days ago, my friend came to my house and added three meals. Finally, I poured all the soup on the rice and ate it!