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Chinese Name: 蒜泥白肉
English Name: Sliced Boiled Pork with Garlic Sauce; White meat with mashed garlic
Category: Sichuan cuisine川菜
Main Ingredients: Pork
Sliced Boiled Pork with Garlic Sauce蒜泥白肉 is a traditional Chinese dish, belonging to Sichuan cuisine川菜. The raw materials mainly include garlic paste and meat, which are delicious and nutritious. When eating, mix them well with chopsticks, and the smell will directly hit the nose, which will stimulate people’s appetite. Garlic tastes strong, and fatty but not greasy.
Nowadays, the quality and flavor of white meat with mashed garlic require both fat and lean. The meat slices are even, thin and big. The garlic flavor is rich, salty, hot and delicious, and slightly sweet. Traditionally, meat slices are cut by hand to show skilled knife skills. Of course, some large restaurants and restaurants also use meat-slicing machines to process meat slices in order to reduce the labor intensity of chefs.
The ancestor of garlic-pureed white meat is “white meat”. The earliest records of “white meat” are “The Dream of Tokyo东京梦华录” by Elder Yu of the Song Dynasty宋朝, “The Story of the Capital都城纪胜” by Nederon耐得翁, and other books, but “white meat” is carried forward in the northeast where Manchu compatriots live.
Yuan Mei袁枚 in the Qing Dynasty清朝 believed that the Manchu Tiaoshen meat满洲跳神肉 was the best white meat. Why is white meat also called “Tiaoshen Meat”? It turns out that the Manchu once had a traditional ritual called “Tiaoshenyi跳神仪”. No matter the rich and noble officials, their rooms must be dedicated to gods, gods, and ancestors.
After the festival in Spring and Autumn, we will eat Tiaoshen meat (also known as Amizun meat阿吗尊肉). This kind of Tiaoshen meat is “white cooked. It is not allowed to add salt sauce. It is very tender and beautiful”. The way of eating is to “eat your own pieces”. “Those who are good at slicing can use a knife to cut large pieces of paper like palms, which are both fat and thin.”.
When Li Diaoyuan李调元, a Sichuan scholar 14 years younger than Yuan Mei, was sorting out the manuscripts of cooking materials collected by his father Li Huanan李化楠 when he traveled to the south of the Yangtze River, he also included the “white cooked meat method” in the “Wake up Record”.
In the late Qing Dynasty, “white meat白肉” and “spring sprout white meat春芽白肉” can be seen in the Chengdu street restaurant food recorded in Fu Chongju傅崇榘’s Chengdu Overview成都通览. The above historical materials provide us with the route of white meat coming into Sichuan: North → Central Plains → Jiangnan → Sichuan.
It is worth mentioning that Sichuan people seasoned the white meat with garlic based on its cooking, which not only makes the white meat more delicious but also has higher nutritional value. Because once allicin contained in garlic is combined with vitamin B1 contained in meat, especially lean meat, the original water solubility of vitamin B1 will change to fat solubility, making it easy to pass through various membranes in our body, and making its absorption efficiency several times higher. It can be said that the white meat with mashed garlic in Sichuan is better than that in other parts of the country.
How to make Sliced Boiled Pork with Garlic Sauce?
Streaky pork has always been the leading role of Chinese cuisine. If you put it in clean water and cook it with skin, you can make the soup thick and shiny. Streaky pork is plump and juicy. You can roll the meat into a ball with cucumber strips, dip it in garlic sauce and send it to your mouth. Even if you eat more, you will not be bored.
Ingredients：
- 500g pork butt
- 50g garlic
- 50g superior soy sauce
- 10g red oil
- 2g salt
- 50g cold soup
- 10g brown sugar
- 3g spice
- 1g monosodium glutamate
Instruction:
- Step 1, Wash the pork, put it into a soup pot, and boil it until it is cooked. Then soak it in the original soup until it is warm. Remove the water and dry it. Cut it into thin slices about 10cm long and 5cm wide and put them on a plate.
- Step 2, Add salt and cold soup to make garlic paste.
- Step 3, Superior soy sauce, brown sugar, and spices are boiled on a small fire to make it thick, and monosodium glutamate is added to make soy sauce.
- Step 4, Mix garlic paste, soy sauce, and red oil into a sauce and pour it on the meat slices.
