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