The recipe for garlic paste and white meat

Health benefits

Pork belly: Tonifying the kidneys

Ingredients and materials

Pork belly 400g

(Cooking meat) 10g cooking wine

(Cooking meat) 2 scallions

(Cooking meat) 3 slices of ginger

(Cooking meat) 2g Sichuan peppercorns

Carrot (Guanghu) 1 small section

1 small handful of Houttuynia cordata sprouts

1 small section of bamboo shoots

(Mixed Juice) 30g Garlic

(Mixing sauce) 2 pieces of spicy millet

(Mixing sauce) 3g salt

(Mixing sauce) 5g oyster sauce

(Mixing sauce) 3g of white sugar

(Mixing sauce) 3g vinegar

10g soy sauce (mixed sauce)

(Mixing sauce) 15g chili oil

50g of boiled meat soup

The recipe for garlic paste and white meat

1. Wash the pork belly and put it in a pot. Add ginger slices, cooking wine, and scallions to form a knot, then add enough water.

2. Boil over high heat and skim off any foam.

3. Add Sichuan peppercorns.

4. Cover and cook for 30 minutes.

5. Use the cooking time to wash the shoots of Houttuynia cordata, and cut the carrots and bamboo shoots into thin strips for later use.

6. Crush garlic into a paste.

7. Chop the spicy millet into small pieces.

8. Take out the cooked white meat.

9. After cooling, cut it vertically (on the wider side) into thin slices.

10. Take a piece of white meat, add some sprouts of Houttuynia cordata, some bamboo shoots, and some shredded carrots.

11. Roll it up and neatly arrange it on a plate with the mouth facing down.

12. In a small bowl, add minced garlic and spicy millet, and mix with salt, oyster sauce, white sugar, soy sauce, vinegar, chili oil, and freshly cooked meat soup to make a sauce.

13. Pour evenly onto the white meat roll to complete the task.

Tips

1. The meat should be cooled thoroughly and cut thinly. 2. The red oil in the recipe is the chili oil that we usually make at home. 3. Carrots are best served with Guanghu, and local carrots are best blanched in boiling water to remove their raw and fishy taste.

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