Boiled white meat(bai zhu rou )

Boiled white meat

Introduction:

"In the Qing Dynasty, after the palace and the palace offered sacrifices to the gods, the live pigs were generally given to gengfang. Maybe the watchmen couldn't finish a whole head, so they did part-time jobs. In the sixth year of the reign of Emperor Qianlong, the watchmen of yonghuang, the eldest son of Emperor Qianlong, opened a small door outside the wall of the watchroom of the king's residence, hired a retired imperial chef to be a technical consultant, sold pork and named it "heshuoju". They prepared a big pot, slaughtered pigs every night and cooked a crisp meat overnight. As a result, the white cooked meat was very popular. Because of the large casserole used, "Heshuo residence" was renamed "casserole residence" after that, and it has been spread to today

Production steps:

Step 1: wash the streaky pork, put it into the pot with the skin upward, add scallion, ginger and large ingredients, and add water to the meat (add enough water at a time).

Step 2: after boiling in high heat, turn to low heat and cook for about 1 hour (the best state is boiling but not boiling).

Step 3: take out the cooked meat, cool it thoroughly, and cut it into thin slices.

Step 4: put all the seasonings together to make a sauce, pour it on the meat slices (soy sauce and leek flowers have salt inside, so there is no need to put additional salt), and sprinkle a little parsley as a decoration.

Materials required:

Pork: 500g

Ginger: 3 tablets

Scallion white: 2 sections

Large materials: 3, 4

Pickled leek cauliflower: 1 spoon

Red tofu milk: 2 teaspoons

Minced garlic: 10g

Minced chives: 5g

Minced coriander: 15g

Soy sauce: 2 tablespoons

Chili oil: 1 teaspoon

Sesame oil: 1 teaspoon

Note: soy sauce and leek flowers have salt inside, so there is no need to put additional salt. It's very easy to slice the meat until it's cool enough. Don't waste the broth left over from white cooked meat. It's the best partner in the Spring Festival party, whether it's roasting, frying, stewing or stewing.

Production difficulty: unknown

Process: mixing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Bai Zhu Rou