White cut meat with garlic paste

Published Mar 19, 2023 at 17:53pm ET

My ancestral home is Chongqing. In other words, this dish is an improved version of Sichuan cuisine with garlic paste and white cut meat. I learned it from my father. My father learned it from my grandmother. My grandmother learned it from my grandfather. My grandfather must have made it from snacks. Ha-ha... Although there is a gap between what my grandpa did and what I did, I still stand on top of the world. The pipes that had eaten the dish I cooked were deeply fascinated by birds. Fan Meimei recalled several times that she had come to my house last time. After I cooked this dish, she kept stealing it. She also said that the garlic paste was almost cut white. Haha this dish seems very greasy, but in fact, friends who have eaten it all know that it is not greasy at all, because the meat is boiled in water, the fat has been boiled into the soup, and I do not eat fat meat in ordinary times, but the garlic paste white cut meat is fat and thin, fragrant and slippery, but not greasy at all. I have tried it. Making this dish out of pure lean meat is far worse than making it out of pork. Recently, several beautiful women came to me to ask for this dish. They told me a lot about it. At the same time, they continued to save P from capitalist junk food. Here is a super-endless detailed tutorial version of garlic paste white cut meat. !!! Or that sentence, in order for a comrade to follow up step by step, so this recipe is written very, very detailed, those veteran cooks if they want to learn from, can automatically shield those verbose words Ha! ____________ Ha ha ha

Food Material List

1 Streaky pork Half Jin
2 Broccoli A small flower
3 Longkou Vermicelli 1 handles
4 ginger 2 tablets
5 Garlic 4-5 pieces
6 Chive A handful

Operational steps

1 Wash and cut the pork into strips 3-4 cm wide, add 2 pieces of ginger, 1 spoon of salt, add water and just submerge the pork. Open fire and cook for 10-15 minutes.
2 When cooking meat, we can do other work first. For example, ground garlic paste. Grind garlic into mud. If you dont have a weapon to grind garlic, you can chop it into mud with a knife.
3 Bubbling up fans is a job that needs to be done before. Dry fans should remember to use cold water bubbles, at most warm water, do not use hot water. Hot water will make the fans soft and rotten. It will take about an hour to soak in cold water without Q energy.
4 After a little softening, cut the fans in the middle with kitchen scissors to avoid eating a fans who will never bite the end.
5 Boil a pot of water and pour in the vermicelli after boiling
6 Use chopsticks to disperse the fans slightly and pick them up immediately to prevent the fans from being too soft and rotten.
7 After picking it up, immediately pour in a little cooking oil, and immediately mix the vermicelli to prevent clumping.
8 Add a little soy sauce, salt, chicken essence, sesame oil, pepper oil, chili oil, sugar and vinegar, mix well and scatter.~~~
9 Spread the mixed vermicelli on the bottom of the plate.
10 The water boils again, pours into the broccoli which is washed and cut, and then boils a little and then fishes it up. The water boils again, pours into the broccoli which is washed and cut, and then boils a little and then fishes it up.
11 After picking up the cooked broccoli, add salt, white vinegar, sugar, sesame oil and pepper oil to mix well. Outside the fans, its already a delicious vegetarian dish... P, if you buy fans, you can also use the method I just mentioned to make cold-mix fans. Its delicious.
12 When the pork is boiled, cool it and slice it into thin slices. I was not good at knife work, and today I cooked late. My mother was hungry and rushed into the kitchen every two minutes. So I cut the meat before it cooled. It was so hot that I cut it to death. Dont follow suit. This is a false example...
13 Cook early, you can cool the meat, you can cut the paper so thin, you can look better and taste better.
14 The most important part of white cut meat with garlic paste is the ingredients!!! In fact, there is no other technical content, the key to delicious or not is to tell you exactly how much salt to add, how much soy sauce to add, the amount of each condiment is mastered by the young cook I have practiced for many years to make perfect exercise. P, I believe you have wisdom roots, and you will certainly be able to exercise ~~Haha. Other comrades can taste it while matching it. If you think there is less, add more, you will be OK ~~Haha.
15 Seasonings: garlic paste, chili oil, sauce, salt, sugar, monosodium glutamate, oyster oil, pepper oil or pepper powder (not afraid of hemp can be added more), perfume oil, vinegar
16 Next is a very critical step: heat a spoonful or two of cooking oil in a pan, pour it on the seasoning when its hot, and stir it quickly. The purpose is to stir-fry garlic paste and other condiments.~~~
17 Pour the finished seasoning into the cut meat.
18 Stir evenly~~~
19 OK~~The famous white cut meat with garlic paste has achieved great success ~
This is a dish of hospitality and killing. It has been tried and tried repeatedly and has to be sighed once more. No one who has eaten this dish in my house disapproves of it!!! Haha
Look at the things I wrote above, it seems very complicated, but in fact it is very simple to operate. If you dont like the trouble, you can skip the two side dishes of vermicelli and broccoli and just make white meat. To sum up,
its just boiling meat, seasoning and salad.

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