How to make cold white meat

We all know that white meat is also called fat meat. In fact, many people do not like to eat white meat, thinking that it is very greasy and easy to make them gain weight. In fact, white meat is rich in protein and contains many nutrients essential to the human body. White meat can be cooked in many ways, such as steaming, stir-frying, or serving as a side dish to enhance the flavor of food. In fact, white meat can also be eaten cold. So how to make cold white meat? Let’s take a closer look at it!

Main ingredients : 500 grams of pork belly, 1/2 cucumber.

Accessories: 4 bay leaves, 2 star anise, 1 small piece of cinnamon, 1/2 scallion, 1 teaspoon cooking wine, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 head garlic, 1 teaspoon chili oil.

practice

1. Wash the pork belly with hot water and set aside.

2. Put the pork belly into the soup pot, add water to cover the meat, add cooking wine, 1 piece of green onion, 2 star anise, 1 small piece of cinnamon, and 4 bay leaves, bring to a boil, then turn to medium heat and cook for 30 minutes.

3. To see if the meat is cooked through, you can poke a chopstick into it and try. If you can pierce it easily without any blood coming out, it means it is cooked. Take out the meat and cut it into thin slices while it is hot. Do not pour out the soup used to cook the meat yet.

4. After slicing the meat, wash the cucumber and slice it into thin slices.

5. After slicing the cucumber, cut it into short pieces.

6. Crush the peeled garlic cloves in a garlic mortar and set aside.

7. Pour the mashed garlic into a clean small bowl, add 1/2 teaspoon of sugar, 1/2 teaspoon of salt, and 1 teaspoon of chili oil. The amount of chili oil can be adjusted according to taste.

8. Use 1 tablespoon of the hot meat soup to dissolve the mashed garlic and give it the flavor of the broth.

9. Cut the meat into thin slices while it is still hot, the thinner the better.

10. Finally, wrap a slice of cucumber with a slice of meat and place it on a plate. Boiled pork is a traditional Beijing dish. The meat is tender and fragrant, fat but not greasy, and has a mellow flavor. It is best eaten rolled up in lotus leaf cakes or sesame seed cakes. This dish was created by the Manchus in the late Ming Dynasty and has a history of about 300 years. It was introduced from the palace to the common people after the Qing Dynasty entered the Pass. This is the most authentic way to cook meat. Everyone who has eaten it praises it: fat but not greasy, lean but not dry; tender but not rotten, thin but not broken. Garnished with green coriander and crystal sauce, it looks fragrant and is an indispensable delicacy on the Spring Festival table. Whenever you want to cook meat, first scrape the skin three or four times horizontally with a sharp knife, then put it in the pot and cook it. Turn the pot over at any time, but do not cover it, and stop when you can smell the aroma of the meat. When the aroma comes out, turn off the fire in the stove, cover the pot and simmer for a moment, then take out the fish and eat it in slices. It tastes delicious.