Pork butt and shoulder 200g Cucumber 2 roots
Homemade red oil (sauce) 3 spoons Sesame oil 1 scoop
Salt 1g Light soy sauce 2 scoops
balsamic vinegar 1 scoop Chicken Essence 2g
Garlic 3 petals Chives A few
Xiaomi spicy 2 Ginger (braised meat) 4 tablets
Bay leaves, cinnamon, pepper, star anise A little
How to make white meat with garlic paste Illustration of how to make classic Sichuan cuisine with garlic and white meat 1

Step 1

All material drawings Illustration of how to make classic Sichuan cuisine with garlic and white meat 2

Step 2

First, wash the pork butt and shoulder meat, preheat the Thermos stew pot with boiling water at 100 degrees for 5 minutes, pour out the preheated water, add the meat, star anise, bay leaves, cinnamon, chives and ginger slices into the pot and pour 100 degrees Preheat the boiling water for another 5 minutes, then pour it out, then add the boiling water and simmer for 50 minutes. Illustration of how to make classic Sichuan cuisine with garlic and white meat 3

Step 3

After the meat is stewed, take it out, grate a cucumber and lay it on the bottom of the plate, then cut some thin slices, and slice the white meat.Illustration of how to make classic Sichuan cuisine with garlic and white meat 4

Step 4

Arrange evenly and staggered with cucumber slices, top with some shredded green onions, shredded green onion leaves and spicy millet, and pour on the prepared juice. Illustration of how to make classic Sichuan cuisine with garlic and white meat 5

Step 5

The spicy garlic white meat is just fine. It’s very convenient to use a stew pot. Illustration of how to make classic Sichuan cuisine with garlic and white meat 6

Step 6

Finished product Cooking tips for white meat with garlic paste