Cantonese cuisine pursues clarity, freshness, tenderness, smoothness and fragrance. It emphasizes freshness while being clear and beauty while being light. It is fresh but not vulgar, tender but not raw, and oily but not greasy. It is made by steaming or cooking the food without adding any seasoning when cooking. When eating, it is served with cooked oil, ginger, onions, garlic, etc., which is original, fresh and delicious.
This meat looks a little fat, but actually it's not that fat. Cut thin slices of meat, put a piece into your mouth, and the fat melts in a snap. The pork skin with a little Q and the tender and smooth lean meat, chew it in your mouth, and the aroma of garlic fills the air. It's a great enjoyment.
white cut meat
Recipe Recommendations
- pork front leg meat 200g
- garlic 30g
- Shanghai green 100g
- ginger appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- balsamic vinegar appropriate amount
- salt appropriate amount
Steps for white cut meat
1
Prepare pork, garlic, ginger and Shanghai green.
2
Wash the pork, tap the ginger with a knife and place it into the pan, and pour cold water into it.
3
Bring to a boil over high heat until it is 90% ripe and leave the heat. Cook slightly in the pan, remove and cool, cut into large thin slices.
4
Shanghai green is scalded in boiling water until it breaks out.
5
Chop the garlic into a paste.
6
Put the mashed garlic in a small bowl, add soy sauce, sesame oil, balsamic vinegar, white sugar, and salt to make a sauce.
7
Peel off the outer leaves of Shanghai Green, cut them carefully, decorate the plate, and load on the cut white meat.
8
Pour the mixed sauce on the meat slices.white cut meat Make Tips
1. Don't cook the pork for too long. After cooking for a long time, the lean meat will harden and affect the taste. 2. The thinner the meat slices, the better. If you really can't cut the meat well, you can cool the meat and then freeze it in the refrigerator. It's easy to cut it when it's frozen until it's semi-hard. Put it on the pan and steam it when you eat. It will taste the same.