Korean boiled meat

Korean white cooked meat method:

Raw materials for Korean white cooked meat:

Boneless pork, soy sauce, mashed garlic, pickled leek cauliflower, bean curd sauce, chili oil.

The processing steps of Korean white boiled meat are as follows:

Cut the boneless pork into three or four pieces, then cut it into long pieces, scrape it clean, put the skin up into the pot, pour in water, cover the pot, bring it to a boil over high heat, then turn the low heat to cook for 2 hours, put it in as soon as you put it through with chopsticks, take it out to cool, tear off the skin, cut it into thin slices, and arrange it in a small bowl; put soy sauce, mashed garlic, leek flower, soy bean curd sauce and chili oil together And serve with the meat.

Characteristics of Korean white cooked meat:

The meat is fragrant and rotten, fat but not greasy, and tastes mellow. It is best to roll lotus leaf cake or Shaobing.

Korean boiled meat

Cut the boneless pork into three or four pieces, then cut it into long pieces, scrape it clean, put the meat in the pot with the skin upward, pour in water, cover the pot, bring it to a boil on the high heat, then turn the low heat to cook for 2 hours, put it in as soon as you put it through with chopsticks, take it out to cool, tear off the skin, cut it into thin slices, and arrange it in a small bowl neatly; put soy sauce, garlic, leek flower, soy bean curd sauce and chili oil in a small bowl And serve with the meat.

characteristic

The meat is fragrant and rotten, fat but not greasy, and tastes mellow. It is best to roll lotus leaf cake or Shaobing.

raw material

Boneless pork, soy sauce, mashed garlic, pickled leek cauliflower, bean curd sauce, chili oil.

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