More than ten flavors of garlicky salty pork

Prepare the materials;

Cut the garlic into small pieces and put them into a crusher, then add the Sichuan peppercorns and crush them. It's fine as long as there is a granulated texture; do not turn it into a paste.

Sweep the materials from the grinder into a bowl with a broom, then add Chinese five-spice powder, sea salt, red chili powder, and white liquor;

Stir evenly;

Cut the meat into four large strips, clean it thoroughly, and use kitchen paper to absorb the water.

Evenly spread the seasonings on the pork strips, use a small knife to poke densely into the meat to help the strips absorb the flavor, and then massage them slightly.

Wrap it with plastic wrap and do not put it in the freezer yet. If it is winter, you can leave it at room temperature for a few hours to let the pork absorb the seasoning. If it is summer, you can place it in the compartment that is usually a little above zero for a few hours before putting it in the freezer.

After being frozen for a day, it can be eaten. After thawing, wipe off the excess seasoning with kitchen paper. Garlic burns easily when fried, so crushing it into granules makes a lot of sense.

Put the strips of meat into the pot and add about 1/4 cup of water;

Cover the pot with the lid, simmer on low heat for about 15 minutes, then uncover and check if the meat is cooked. If it is not fully cooked yet, you can add 2 more tablespoons of water, cover the pot, and continue to simmer.

After the time is up, observe if the meat is basically cooked. Those with a meat thermometer can insert it into the thickest part of the meat to check the temperature. If you don’t have a meat thermometer, you can use chopsticks to insert into the thickest part of the meat to see if any blood seeps out, or you can also cut a piece to check.

Turn the heat to medium-high, sear both sides of the meat until golden brown, done, slice and enjoy.