How to Make Garlic Oil White Meat

Meat with alternating fat and lean parts, but not greasy.Pork belly Which is always popular among most people.Pork belly with minced garlic and scallions. Use pork belly or back fat as the main ingredient, with a strong garlic flavor, crispy, tender, and juicy. The preparation of pork belly with minced garlic and scallions is also easy to master. Once you learn it, you can enjoy delicious pork belly with minced garlic and scallions at home.

How to prepare pork belly with minced garlic and scallions

Ingredients Needed

400g pork belly Cucumber 1Ginger 2-3 slices, 2-3 segments of scallion Sichuan peppercorns 7-8, 20ml rice wine, 1 tablespoon of meat broth, 4-5 cloves of garlic, 2g salt Soy sauce 10ml, 5g sugar, 15ml chili oil, a little sesame oil.

Preparation steps

1. Soak the pork belly in water for 2 hours until it's fully submerged.Remove blood After soaking, drain.

2. Put water in the pot, bring to a boil, add the pork belly, add seasonings and rice wine, and cook over medium-low heat for 30-40 minutes. After cooking, remove and cool, then refrigerate for 1 hour or more.

3. Mince the garlic, add meat broth and salt, and mix evenly. Add the remaining seasonings and make minced garlic sauce.

4. Remove the cooked pork belly and slice it, and peel and thinly slice the cucumber.

5. Roll up the cucumber and pork slices together, then arrange them in a bowl and drizzle with minced garlic sauce.

Tips

1. In the preparation of pork belly with minced garlic and scallions, soak the pork belly in water beforehand, which can reduce the formation of foam during cooking.

2. After cooking, put the pork belly in the refrigerator for a while, which is convenient for slicing later.

3. After cooking, put the pork belly in the refrigerator for a while, which is convenient for slicing later.

The most authentic way to prepare pork belly with minced garlic and scallions

Ingredients needed

200g pork belly, 1/2 cucumber, 3 red chili peppers, 50g garlic, a little ginger, a little, 8 Sichuan peppercorns, 1 tablespoon of chili oil, 1 tablespoon of MSG.1 small spoon of sugar, a little Vinegar 1 small spoon 1 small spoon of sesame oil, 1 tablespoon of chicken broth, 1 small spoon of salt, a little scallion.Preparation steps 1. Add water to the pot and add scallion, ginger,, and a little salt. Add pork belly and cook until it boils.2. When cooking, stir the pork belly frequently, and remove the foam from the broth. 3. After boiling, continue to simmer for 30 minutes to ensure the meat is cooked through.

4. After 30 minutes, take it out and put it in a bowl of cold water to cool down.

5. Wash and thinly slice the cucumber into 1/3, then evenly slice the cucumber.

6. Prepare the sliced cucumber for use.

7. Take a slice and roll it up, then arrange the rolled slices in a bowl.

8. Sprinkle small pieces of red chili peppers on top.

9. After cooling the pork belly, slice it thinly. The thinner the slices, the better. Then arrange the sliced pork belly in a bowl.

10. After mincing the garlic, add a little salt and a little meat broth, and mix well to form a paste. Then add it to the

Microwave

Heat for 1 minute.

11. Pour the prepared sauce evenly over the dish and enjoy.

Cooking tips 1. The thinner the slices of meat, the easier it is to absorb the flavor. 2. When adding garlic juice to the microwave, the garlic flavor will be more intense.

History of pork belly with minced garlic and scallions

Historical anecdotes

The "ancestor" of pork belly with minced garlic and scallions is "white meat".

The earliest record of "white meat" is in the "Tokyo Dream World" by Song Dynasty's Yu Yuan Lao, and the "City Chronicles" by Nai De. However, the origin of "white meat" is in Northeast China, where the Manchu people live.

Yuan Mei said that the Manchu's "jumping spirit meat" is the best "white meat".

Why is "white meat" also called "jumping spirit meat"?

"Jumping spirit meat" is a traditional gift in Manchuria. Regardless of whether it is a wealthy person or a servant, there must be a god card in their room, and they would worship and offer sacrifices to the gods and ancestors. After choosing a day, they would eat "jumping spirit meat" (also known as "Amu Sumn meat"). This "jumping spirit meat" is "meat is white cooked". It is not allowed to add salt or sauce. It is very tender and delicious. The eating method is "to cut it into slices and eat it"."Those who can cut it into small pieces like the size of a palm or paper, and have both fat and lean parts."Development of pork belly with minced garlic and scallionsSichuan people have cooked pork belly with minced garlic and scallions, which not only makes pork belly more delicious but also has higher nutritional value. Because the garlic contains garlic compounds, which when combined with meat, especially lean meat, can increase the absorption of vitamin B1 by several times. In this way, the Sichuan pork belly with minced garlic and scallions is superior to pork belly with minced garlic and scallions in other parts of the country.

The development of "Suan Ni Bai Rou" (Garlic Pork with Rice)

Sichuan people enhanced the traditional "Bai Rou" (Pork with Rice) by adding minced garlic, making it not only more delicious but also more nutritious. Because the allicin in garlic, particularly when combined with the vitamin B1 found in pork, especially lean pork, converts the water-soluble vitamin B1 into a fat-soluble form. This allows it to easily pass through the various membranes in our bodies, significantly increasing its absorption efficiency.Therefore, Sichuan's "Suan Ni Bai Rou" has surpassed all other "Bai Rou" dishes nationwide. The vitamin B1 contained in it, once combined, will change its original water-soluble nature into lipid-soluble, making it easily pass through various membranes in our body and increase its absorption efficiency several times. It can be said that Sichuan's garlic minced pork is superior to other pork dishes in the country.