In order to be able to eat meat in a big way, I really put a little thought into it. This plate of garlic pork belly is a "masterpiece" that I came up with after a lot of discussion. It’s really not as satisfying as usual. You’ll know it after you try it on this hot day. Now I will teach you how to do it, I hope you like it.

How to make garlic pork belly

1. Wash the pork belly with skin, remove the remaining hair on the skin, put it into the pot, and add an appropriate amount of Water, add two star anise, a small piece of cinnamon, two bay leaves, an appropriate amount of salt, a small spoonful of cooking wine, cover the pot, bring to a boil over high heat, then reduce to medium to low heat and simmer for about 20 minutes until gently cooked with chopsticks Insert it from the skin side and turn off the heat. Don’t rush to take out the cooked meat. Let it soak in the soup until it is warm, then take it out and drain it. Cut it into thin slices and set aside. Wash the cucumber and cut it into slices. , wash the coriander and cut it into sections, peel the garlic and mince it or pound it into minced garlic

2. Fold the sliced ??pork belly and place it on a plate, put on each piece of pork belly Insert a cucumber slice into the folded gap

3. Put the minced garlic into a small bowl, add two spoons of soy sauce, one spoon of rice vinegar, one-third of the sugar, three One spoon of sesame oil, one spoon of chili oil, two spoons of cold soup or cold boiled water, mix well to make a sauce

4. Pour the mixed sauce onto the plated pork belly, and then sprinkle Just use coriander

Cooking skills

1. Don’t rush to take out the cooked meat. , let it soak in the original soup for a while, which will make it more delicious.

2. You can freely arrange the plate according to your own preferences. I spent a lot of time to arrange it like this that day. It is recommended that the meat slices be cut as long and thin as possible, so that when placing the plate, It's easier to fold it up.

3. I like to choose pork belly with skin. I personally think that pork belly with skin is not only more delicious but also looks better than pork belly without skin. When cleaning the remaining hair on the pig skin, I have a secret weapon: that It’s an eyebrow clip I bought at a stall for 50 cents many years ago. It’s very useful for clipping pig hair.