How to make the sauce for garlic pork

Garlic pork is a common dish in restaurants and it belongs to Sichuan cuisine. Sichuan cuisine is characterized by its rich, fragrant and refreshing taste. If you want to make good garlic mashed pork, its juice is very important. Making the sauce is one of the most complicated and difficult steps in this dish. The biggest problem for some people who cannot make authentic garlic-mashed pork is that the sauce lacks flavor. The soup is mainly made with chili peppers, green onions, garlic, fennel, fresh ginger and onions. Let’s take a closer look at the specific methods below.

(1) Pork rump

500g

(2) Accessories

Peanut oil

Salt to taste

Sesame oil

Sichuan pepper

Dried chili pepper

Chili powder to taste

Broth

Garlic

Chives

Ginger

Star anise

(3) Steps

1. Prepare pork and other ingredients.

2. Add water to the pot, add pork, scallion segments, ginger slices and star anise, bring to a boil, and simmer over medium heat.

3. When the pork can be pierced through with chopsticks, turn off the heat.

4. Let the cooked pork cool down for later use.

5. After the pork has cooled, cut it into thin slices with a knife.

6. Place the cut meat slices neatly on a plate.

7. Mash the garlic into garlic paste.

8. Mix the mashed garlic with half a bowl of broth.

9. Heat up a pan with oil, sauté peppercorns, chili powder, and dried chilies to make red oil.

10. Add salt, chili oil and sesame oil to the minced garlic and mix into a seasoning sauce.

11. Pour the prepared garlic sauce over the pork and sprinkle with chopped green onions for garnish.

12. Beautiful and delicious garlic pork.

(4) Tips

1. The most critical aspect of this dish is the selection of pork. Only large pigs that have been raised for a sufficient number of days will have sufficient meat flavor.

2. Reserve half a bowl of pork broth for making garlic sauce.

3. You can fry the chili oil yourself or buy it.

Garlic white meat sauce recipe 1

Recipe: 50 grams of minced garlic, 15 grams of chili oil, 5 grams of salt, 1 gram of MSG, 15 grams of soy sauce, and 15 grams of sesame oil.

Method: Mix all the seasonings together.

Garlic pork sauce recipe 2

Recipe: 50 grams of mashed garlic, 50 grams of high-quality soy sauce, 10 grams of red oil, 2 grams of salt, 50 grams of cold soup, 10 grams of brown sugar, 3 grams of spices, and appropriate amount of MSG.

Method: Add brown sugar and spices to soy sauce and cook over low heat until thick, then add MSG and mix well to make duplicate soy sauce. Mix mashed garlic, soy sauce, red oil and all other seasonings evenly.

Garlic pork sauce recipe three

Recipe: 1/3 tablespoon salt, 1 tablespoon soy sauce, 1/3 tablespoon sugar, 1 tablespoon concentrated chicken sauce, 2 tablespoons chili oil, 1/2 tablespoon sesame oil, 1 tablespoon chopped green onion, and 1 cup broth.

Method: Same as method 1.

Garlic pork sauce recipe 4

Recipe: 50 grams of minced garlic, 50 grams of soy sauce, 30 grams of chili oil, 10 grams of sesame oil, 2 grams of salt, 10 grams of sugar, and 1 teaspoon of broth.

Method: Add salt and broth to the mashed garlic and mix well. Heat it in the microwave for 30 seconds to make the garlic flavor stronger, then add all the other seasonings.

Garlic white meat sauce recipe 5

Recipe: 50 grams of minced garlic, 3 tablespoons of chili oil, 1 tablespoon of umami soy sauce, 2 tablespoons of maple syrup, 1 teaspoon of sesame oil, and a little salt.

Method: Same as method 1.

Garlic pork sauce recipe six

Recipe: 100g mashed garlic, 30g broth or chicken broth or meat broth, 10g soy sauce, and appropriate amounts of MSG and salt.

Method: Same as method 1.

Garlic pork sauce recipe seven

Recipe: 25g mashed garlic, 25g red oil, 20g soy sauce, 15g sugar, 30g cold soup, 10g sesame oil, 0.5g each salt and MSG.

Method: Same as method 1.

Key points: The best material for making garlic paste is purple garlic, which has a strong garlic flavor like white garlic and is milder than single-headed garlic. In addition, garlic paste must be made and eaten immediately, as garlic paste that has been left for a long time will not taste good.