Everyone knows that garlic can kill bacteria, reduce inflammation, improve immunity, and protect cardiovascular systems. Therefore, garlic is also called a "plant-based natural broad-spectrum antibiotic," especially when eaten raw, it has the best effect.

Today I would like to share with you a delicacy called "Garlic White Pork" made with minced garlic.

Garlic White Pork "Pork belly poured with garlic paste turns out to be so delicious. The meat is tender and chewy, fat but not greasy and you still want to eat it. Ingredients to prepare: pork belly, garlic, cucumber, cinnamon, bay leaves, star anise, green onions, and ginger slices

, cooking wine, salt, light soy sauce, sesame oil, vinegar, Laoganma ---Preparation method---(1) Peel and wash the garlic, smash it with a knife first, then cut it into fine pieces or roll it into dough.

Mash the garlic into paste, add appropriate amount of light soy sauce, vinegar, Laoganma, and sesame oil and mix well. (Tip: Do not mash the garlic directly, as it will easily splash around and stain the kitchen. Press the garlic.

You can directly pound the garlic into minced garlic with a garlic mortar) (2) Remove the hair from the pork belly, wash it, and cut it into 12-15 cm long sections. Add water to the pot, add the pork belly, green onion segments, ginger slices, cooking wine, and blanch them.

After boiling, take out the pork belly and set aside. Add water, cinnamon, star anise, bay leaves and salt and cook for 40-60 minutes until the pork belly is fully cooked.

When blanching meat, it is necessary to blanch it in cold water. For example, chicken, duck, beef, sheep, pig, etc. should be blanched in cold water. The same is true for ribs. This can force out the blood in the meat and reduce the fishy smell) (3).

Take out the cooked pork belly, let it cool slightly but not completely. Cut into thin slices while it is still hot. The thickness of the slices can be 0.2-0.5 cm thicker at home. If it is made in the kitchen, the thickness is 0.1 cm.

Hold the pork belly with four fingers except your thumb, start from the skinned end, and use a sawing method to slice the meat. Do not push it directly. It is easy to hurt your hands if you push it directly.

The thinner the texture, the better. The knife for slicing meat must be sharp. Whether it is cooking or slicing meat, the duller the knife, the easier it is to hurt yourself.) (4) Wash and peel the cucumbers, cut them into cucumber slices with the same length as the meat slices, and use the meat slices.

Roll up the cucumber slices, place them on a plate, and pour the prepared garlic sauce on top. (Tip: You can add the cucumber slices or leave them out if you like pure meat.) Summary: Garlic white meat is a delicious dish.

It’s a simple dish. By adding minced garlic for seasoning, we won’t feel greasy when eating fatty meat. Although garlic is good, we shouldn’t eat too much. It will easily cause internal heat and hinder our eyesight. The above is my opinion on cooking.

The answer of whether to add garlic or not and the home recipe of minced garlic meat.