There are two main points of Suannibairou. One of them is to cook pork until half cooked, take it out and let it cool so that it is not old. Then cut as thin as possible. The second is a garlic puree recipe, in addition to garlic, vinegar and spicy oil are also indispensable. It is best to use balsamic vinegar for vinegar, and if necessary, you can put less fatty peppers. After cooking, pour it directly on sliced meat, it is best choice for eating meat in summer~
Peach Kitchen Company [Official Certified Bean & Fruit Master]Materials
1. Pour water into a saucepan, add pork belly or pork belly, ginger pieces and cooking wine. After boiling, cook for 40-50 minutes over medium heat. After cooking, take out, strain and let cool.
2. Wash and cut cucumber, mash ginger and garlic and set aside.
3. Combine garlic puree ingredients in ingredients list and mix evenly.
4. Cut meat into thin slices, as thin as possible.
5. Put a layer of cucumber slices on a plate, then slices of meat, put cucumber slices in middle for decoration and, finally, pour garlic puree prepared in step 3.
6, knock knock! The ever-eaten garlic white meat is ready~
7. Thin slices of meat are covered with a strong garlic aroma, with a slight sourness and piquancy in hardness, and more you chew, more flavorful it becomes. At this time, roll up some grated melons, which is even more refreshing~