Garlic white meat rolls share

Garlic and white meat is a cold dish that everyone in Sichuan will cook. It is simple and classic, but it is a Sichuan flavor that everyone can’t forget. Choose fat and lean pork belly, boil it just after breaking it, roll it up and serve it cold. The cooked dishes are spicy and delicious, with strong garlic flavor, crisp and tender.

Need ingredients

- Pork belly
- Right amount
- cucumber
- Right amount
- carrot
- Right amount
- Sanshengchuan Couple’s Lung Tablets
- Right amount
- garlic
- Right amount
- Shallots
- Right amount
- Millet pepper
- Right amount
- ginger
- Right amount
- Cooking wine
- Right amount
- soy sauce
- Right amount
- sesame oil
- Right amount
- pepper powder
- Right amount
- Sugar
- Right amount
- Balsamic vinegar
- Right amount

Practice steps

Cut cucumber and carrot into shreds, garlic and minced garlic, scallion and chopped green onion for later use.

Garlic white meat rolls, shred cucumber and carrot, garlic mince minced garlic, scallion and chopped green onion for later use

Wash the pork belly with skin and blanch it in a pot of cold water.

Garlic white meat rolls, skin-on pork belly, rinse and blanch in cold water pot.

Pour out the blanched water, pour in cold water again to cover the pork belly, add ginger slices and cooking wine and cook for about 20 minutes.

Garlic white meat rolls, pour out the blanched water, pour in cold water again to cover the pork belly, add ginger slices and cooking wine and cook for about 20 minutes.

Until the thickest part of the meat can be easily inserted with chopsticks, and there is no blood, take it out and let it cool.

Garlic white meat rolls, until the thickest part of the meat can be easily inserted with chopsticks, and there is no blood, take it out and let cool.

Cut the cooked pork belly into thin slices.

Garlic white meat rolls, cooked pork belly cut into thin slices.

The pork belly is spread flat on the vegetable mound, the cucumber shreds and carrot shreds are placed on the meat slices in turn, rolled into a roll, and placed on a plate.

Garlic white meat rolls, the pork belly is spread flat on the vegetable mound, the cucumber shreds and carrot shreds are placed on the meat slices in turn, rolled into a roll, and served on a plate.

Mix an appropriate amount of Sanshengchuan’s lung slices, light soy sauce, mashed garlic, green onion, millet pepper, sesame oil, pepper powder, sugar and balsamic vinegar to make a cold sauce.

Garlic white meat rolls, mix appropriate amount of Sanshengchuan husband and wife lung slices, light soy sauce, minced garlic, chopped green onion, millet pepper, sesame oil, pepper powder, sugar and balsamic vinegar, and mix it into a cold sauce.

Finally, pour the cold sauce into the meaty plate.

Tips

The garlic white meat slices are thin and large, the taste is salty and spicy, with a slight sweetness. The meat slices have a slightly salty taste. The soup is mixed with husband and wife’s lung slices sauce, gently sandwich a piece of meat, dip it in the soup, and take a bite into the throat. This is really soft and tender. Each piece of white meat also contains a small cucumber, rolled into a ball, dipped in garlic paste and served in the mouth, which neutralizes the greasiness very well, bringing a rich and refreshing experience.

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