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 - 1 大勺生抽酱油 4 tbsp boiled vegetable oil - 4 大勺热油 1 tbsp light soy sauce - 1 大勺生抽酱油 1/8 tsp Zhenjiang Balsamic Vinegar - 1/8 小勺镇江香醋 1 tbsp Chinese Green Pepper oil - 1 小勺藤椒油 1 tbsp sesame oil - 1 小勺 香油 1 tsp sugar - 1 小勺 糖 a few small red pepper - 几个小米椒 |