The sliced white meat with garlic paste is as thin as paper, and the garlic paste is sour and salty. White meat with garlic paste can also be called dry white meat. Make garlic paste and dip it in meat. If you eat at home, people who don't like garlic can switch to Chili oil or Chili juice. This can avoid too much garlic in your mouth. The white meat in garlic paste should be pork belly, and then the taste is clear, fat but not greasy. White meat comes from the northeast, and it is used to worship the gods. In fact, white meat with garlic paste is a dish in Sichuan cuisine, which just turns the white meat in the northeast into a piece of meat as thin as paper. It can be said that the south is still much more refined than the northeast in terms of food. Even if white meat comes from the northeast, it should not be made on the basis of tradition. But northeast food is still very enjoyable to eat. You can eat at once.
In fact, the killing pig dish in Northeast China is to cook pork and dip it in garlic paste. Eat meat by the bowl. Kill the pig dish. Cook the pork, cut it into pieces about 2 cm thick, put it in a big bowl, and then add garlic juice. I can eat at most one and a half bowls of mashed garlic. This bowl is not a small bowl for rice at home, but the "second largest bowl" in Northeast China. Let you eat at once. It's much more affordable than the garlic and white meat ordered in the restaurant. I don't think I can eat like this when I go home this Spring Festival, because pork is really expensive this year. As soon as this pork was expensive, no one in the family wanted to kill pigs, so I sold it for money. Eating prawns in your twenties is really better than eating pork belly. Chicken, cattle and sheep are not cheap either. Now, the price of aquatic products has not fluctuated compared with before. Let's share with you the common practices of garlic and white meat.
= = = white meat with garlic paste = = =
Prepare ingredients: pork belly, onion, ginger, cooking wine, garlic, soy sauce, vinegar and sesame oil.
Production method: 1. Add water to the pot, add onion, ginger slices, cooking wine and pork belly, boil the water and skim off the foam. Cook for about 30 minutes, and cook the pork belly until it is fully cooked. Mash garlic in a bowl with a rolling pin and mash it in a garlic mortar. Add proper amount of soy sauce, vinegar and sesame oil into the poured garlic paste and stir well.
2. Take out the cooked pork belly, cut it into thin slices of about 1 mm with a knife, and put it evenly on the plate. When eating, just put a piece of white meat in the right amount of garlic.
Tip: Pork belly should be cooked whether it is cooked or not. Use chopsticks to make a small hole in the middle of pork belly. If blood oozes from the small hole, it means the meat is undercooked. If there is no blood oozing out, it means it is ripe. The white meat with garlic paste should be cut while it is hot, and the cut meat should not be too thick, which will be very greasy.