Garlic puree and white meat
2025-04-02 03:00:03 212
Meat is also eaten in spring. Garlic pureed white meat is one of the important dishes in the northeast pig killing dish, which can be described as the essence. Because of all dishes made when killing pigs, one dish must be garlic pureed white meat. In the past, when killing pigs, relatives and friends were invited to eat pig killing dishes. This dish is the only dish in this pot. If one dish is not enough, another dish is needed to make you eat enough at one time.
Details of ingredients
Technique
Steps to make Garlic puree and white meat
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1. Garlic paste white meat must be skinned meat, which is a piece of meat near the pig's blood neck. It is said that the meat in this area is the most fragrant and is called live meat. It is a part of the pig that is frequently moved. Soak it in cold water to remove blood and impurities from the meat, and then wash it thoroughly.![]()
2. Peel, wash, and cut the scallions into sections, peel, wash, and slice the ginger, wash the Sichuan peppercorns, and add an appropriate amount of water to the pot. The water should be a little more and the meat pieces should be larger. Cook for a longer time, add all the seasonings, add the meat pieces, cover the pot, bring to a boil over high heat, and simmer over low heat for about 1 hour. Pay attention to mastering the heat and do not exceed the limit.![]()
3. When the pork is cooked, use chopsticks to tie the lean part. Once tied, it means that it is already cooked. Don't have it too hard. If it can't be cut into pieces, it will not be delicious. This pot of soup is very delicious with pickled Chinese cabbage stewed.![]()
4. Remove from the pot.![]()
5. Slightly cool, slice the pork and serve it on the table. Once the pork has cooled through, it becomes greasy. When eaten while it's hot, the soft and tender slices tremble and melt in your mouth. Dip it in garlic paste and it's fragrant, but not greasy. Eating a few slices of fatty meat is really satisfying, especially satisfying.
