White cut meat(bai qie rou )

White cut meat

Introduction:

"Cantonese cuisine pursues purity, freshness, tenderness, smoothness and fragrance. It stresses freshness in clearness, beauty in lightness, freshness but not vulgarity, tenderness but not raw, and oil but not greasy. It is made by steaming or cooking the food without any seasoning. It is served with cooked oil, ginger, green onion, garlic, etc. it is original, fresh and delicious. This meat looks a little fat, but it doesn't taste so greasy. It's sliced and put a piece in your mouth. The fat meat will melt, and a little Q pig skin and tender lean meat will be chewed in your mouth. It's really a great enjoyment. "

Production steps:

Step 1: prepare pork, garlic, ginger and Shanghaiqing.

Step 2: wash the pork, beat the ginger with a knife, put it into the pot, and pour in cold water.

Step 3: bring to a boil over high heat until nine years old. Remove from the heat and simmer in a pot. Remove and cool. Cut into large slices.

Step 4: blanch Shanghai green tea in boiling water until it breaks.

Step 5: Chop garlic into mud.

Step 6: put the mashed garlic into a small bowl, add soy sauce, sesame oil, vinegar, sugar and salt to make the sauce.

Step 7: Shanghaiqing peels the leaves on the outside, carefully cuts them, decorates the plate, and yards the cut white meat.

Step 8: pour the sauce on the meat slices.

Materials required:

Pork foreleg: 200g

Garlic: 30g

Shanghai Green: 100g

Ginger: moderate

Sugar: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Vinegar: moderate

Salt: right amount

Precautions: 1. Don't cook the pork too long. The lean meat will harden and affect the taste. 2. The thinner the meat, the better. If you really can't cut the meat well, you can cool the meat and then freeze it in the refrigerator until it is half hard. It's very easy to take it out and cut it. When you eat it, you can steam it in a pot and it's just as delicious.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Bai Qie Rou