Wuwei white meat(wu wei bai rou )

Five flavor white meat method:

Raw materials for making Wuwei white meat:

Pork (hip tip) 500g, 1 tbsp chili oil, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp vinegar, 1 tbsp cooked sesame, 1 tbsp pepper, 1 tbsp onion, 1 tbsp ginger, 1 tbsp garlic.

Five flavor white meat processing steps:

1. Scrape and clean the pork, add water and cook it until it is mature. Remove and drain it. After cooling, cut it into thin slices and store it on the plate for later use.

2. Put chili oil, soy sauce, sugar, vinegar, cooked sesame powder, Chinese prickly ash powder, green onion powder, ginger powder and mashed garlic in a bowl to form a sauce, pour it on the meat slices, and mix well when eating.

Characteristics of Wuwei white meat:

Pork is not greasy and tastes delicious.

Attention should be paid to five flavors of white meat

Pork should be fresh and clean; enough water should be added at a time, and cold water should not be added in the middle of the pot; when the pork is cooked until it can be pierced with chopsticks, it means it is cooked, and it can be pulled out and sliced, too bad cooking will affect the taste; try to cut it thin.

Wuwei white meat

Wuwei white meat is a delicious traditional dish, belonging to Zhejiang cuisine. Pork is not greasy, delicious dishes. Scrape and clean the pork, add water and cook until it is mature. Remove and drain it. Cool it in the air and cut it into thin slices. Put chili oil, soy sauce, sugar, vinegar, cooked sesame powder, Chinese prickly ash powder, green onion powder, ginger powder and mashed garlic in a bowl to form a sauce, pour it on the meat slices, and mix well when eating. Note: the pork should be fresh and clean; enough water should be added at one time, and cold water should not be added in the middle of the pot; when the pork is cooked until it can be punctured with chopsticks, it means that it is cooked, and it can be pulled out and sliced, too bad cooking will affect the taste; try to cut it as thin as possible.

Dish name

Wuwei white meat

Cuisine

Zhejiang cuisine

Practice 1

[raw materials]

Pork (hip tip) 500g, 1 tbsp chili oil, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp vinegar, 1 tbsp cooked sesame, 1 tbsp pepper, 1 tbsp onion, 1 tbsp ginger, 1 tbsp garlic.

[production process]

1. Scrape and wash the pork, add water and cook until it is mature. Remove and drain the pork. After cooling, cut it into thin slices and place it on the plate for later use. 2. Put chili oil, soy sauce, sugar, vinegar, cooked sesame powder, Chinese prickly ash powder, green onion powder, ginger powder and mashed garlic in a bowl to form a sauce, pour it on the meat slices, and mix well when eating. Note: the pork should be fresh and clean; enough water should be added at one time, and cold water should not be added in the middle of the pot; when the pork is cooked until it can be punctured with chopsticks, it means that it is cooked, and it can be pulled out and sliced, too bad cooking will affect the taste; try to cut it as thin as possible.

Practice 2

Raw materials: 500g pork (back buttock meat), chili oil, soy sauce, sugar, vinegar, cooked sesame powder, pepper powder, onion powder, ginger powder, mashed garlic. Preparation method:

1. Wash the pork, boil it in boiling water until it is mature, drain it, and cut it into thin slices after cooling.

2. Stir chili oil, soy sauce, sugar, vinegar, cooked sesame powder, Chinese prickly ash powder, onion powder, ginger powder and mashed garlic to make a sauce, and pour it on the meat slices when eating.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wu Wei Bai Rou