用自制 ' 泥酱汁做出的超级好吃的 ' 泥白肉 (sliced Boiled Pork With Mashed Garlic) #美味 #delicious #五花肉

蒜泥白肉是大家都很喜欢吃的一道菜，做法也很多。要吃到好吃的蒜泥白肉，重要的两点在煮五花肉的火候，和蒜泥酱汁的调制了。亚洲店看到了有带皮的五花肉，处理的很干净，买回一块，来做个蒜泥白肉吧。

Ingredients:
500 g pork belly with skin - 500克带皮的五花肉
a bag enoki- 1袋金针菇
a bunch of mung bean vermicelli - 1把粉丝
a head of garlic - 1头大蒜

Boiled meat:
a few slices of ginger - 几片生姜片
a scallion - 1 根葱
a Aniseed - 1个大料
a few of peppercorns-几粒花椒
1tbsp cooking wine - 料酒 1大勺

Sauce:

1/2 tbsp peppercorns salt - 1/2 大勺花椒盐
garlic paste - 蒜泥 （先放一点，然后都放进去）
1 tbsp Red chili pepper flakes - 1大勺韩国辣椒碎
1 tbsp Mala chili pepper flakes - 1 大勺麻辣海椒面
1 tbsp white sesame - 1大勺白芝麻
1 tbsp light soy sauce - 生抽酱油 1 大勺
4 tbsp boiled vegetable oil - 4 大勺热油

1 tbsp light soy sauce - 生抽酱油 1 大勺
1/8 tsp Zhenjiang Balsamic Vinegar - 镇江香醋 1/8 小勺
1 tbsp Chinese Green Pepper oil - 藤椒油 1 大勺
1 tbsp sesame oil - 香油 1 大勺
1 tsp sugar - 糖 1 小勺
a small red pepper - 小米椒 1个




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