How to prepare the dipping sauce for boiled meat

Boiled pork is a cold dish in Shanghai cuisine. It was very famous in Shanghai at first, and later gradually spread throughout the country. In Shanghai, every household prepares a portion of boiled pork during every festival. The taste of the pork is different in almost every household because the recipe of the dipping sauce is different. Of course, this refers to those families who pass down the dish from generation to generation. So, if we ordinary people want to make a plate of boiled pork, how should we make the dipping sauce? Let me introduce it to you below.

Introduction to white cut meat

Boiled pork is a Shanghainese home-cooked cold dish. During festivals, people boil pork, remove the bones while it is hot, and then cut it into thick slices after it cools down and eat it with soy sauce. The Chuanren Restaurant has made improvements in the selection of ingredients and production techniques, making it the signature dish of Shanghai Shiliupu Dexing Restaurant.

The meat in this dish is tender and fragrant, fat but not greasy. It is delicious when dipped in shrimp roe and soy sauce. During festivals, cook a piece of pork, remove the bones while it is hot, cut it into thick slices after it cools down, and eat it with soy sauce. Boil the pork until it is cooked through. Insert a bamboo stick into the meat. If no blood comes out when you pull it out, the pork is cooked well. Remove some of the fat when eating, generally leaving 0.2 cm thick fat on the meat. The thinner the meat slices are, the better.

Dipping sauce recipe

Salt-baked ginger and scallion: Ingredients: 20 grams of ginger, a little salt and sugar, 30 grams of scallion, 1 teaspoon of salt-baked chicken powder, and 1 tablespoon of oil.

Method: First, peel the ginger and wash the scallions, and dry them. Chop ginger, green onion and coriander into small pieces and mix well. Heat the chopped ginger and scallion in the microwave for 30 seconds to release their aroma, then add salt, sugar and salt-fried chicken and mix well. Finally, heat a tablespoon of oil in a pan and pour it over the ginger and scallions.

Tips: If you like strong flavor, you can add some soy sauce

Ginger, garlic and onion seasoning: Ingredients: 1 spoon each of minced ginger, minced garlic, minced onion and minced coriander, 2 spoons of soy sauce, and appropriate amounts of salt and sesame oil.

Method: Mix minced ginger, minced garlic, minced green onion and minced coriander. Pour the heated sesame oil into minced ginger, garlic, green onion and coriander, then add soy sauce and salt.

Sand ginger garlic seasoning: Ingredients: 1 spoon of sand ginger powder and minced garlic, appropriate amount of salt, 2 spoons of peanut oil.

Preparation: Mix chopped ginger and minced garlic, heat the peanut oil and pour in, wait until the aroma comes out, then add salt.