Cool meat slices

How to make cool meat slices:

Raw materials for making cool meat slices:

Pork (lean and fat) 500g; leek flower 50g; ginger 1 small piece; garlic 5

Ingredients for making cool meat slices:

1 / 2 tsp sesame oil (1.5g); 1 / 2 tsp chili oil (1.5g); 2 tsp soy sauce (6g); 1 / 2 tsp cooking wine (15g); 1 tsp soy sauce tofu juice (3G); 1 tsp Douchi (3G); 4 tsp refined salt (12g); 1 / 2 tsp sugar (1.5g); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of cool meat slices:

1. Wash the ginger, slice half, peel the other half and chop it into powder;

2. Wash the pork, cut it into small cubes, add water to the pot, boil it over high heat, skim the foam, put in ginger, cooking wine and refined salt, and cook it over low heat until it can be poked into the meat with chopsticks, then take it out and let it cool;

3. Wash the garlic, mash it and put it into a bowl;

4. Wash the leek flower, drain and mash it, put it into the bowl with mashed garlic, then add soy sauce, soy sauce, tofu sauce, Douchi, sugar, chili oil, sesame oil and monosodium glutamate, and mix well;

5. Remove the excessive fat from the chilled meat, leaving only 2 minutes of fat; cut the meat into thin slices, put the fat on the plate, and pour the seasoning on it.

Cool meat characteristics:

The meat is tender, refreshing and not greasy.

When making cool meat slices, you should pay attention to:

Pork can not be fully cooked, eight mature best.

Cool meat slices

Cool meat slice is a kind of delicious food made of pork, leek flower, ginger, garlic, soy sauce and monosodium glutamate.

Food materials

raw material

Pork (lean and fat) 500g, leek flower 50g, ginger 1 small piece, garlic 5

Seasoning

1 / 2 tsp sesame oil, 1 / 2 tsp chili oil, 2 tsp soy sauce, 1 / 2 tsp cooking wine, 1 tsp soy sauce tofu juice, 1 tsp Douchi, 4 tsp refined salt, 1 / 2 tsp sugar, 1 / 2 tsp monosodium glutamate, mashed garlic + white vinegar + shredded red pepper.

Production method

1. Wash the ginger, slice half, peel the other half and chop it into powder;

2. Wash the pork, cut it into small cubes, add water to the pot, boil it over high heat, skim the foam, put in ginger, cooking wine and refined salt, cook it over low heat until it can be poked into the meat with chopsticks, then remove it and subcool it;

3. Wash the garlic, mash it and put it into a bowl;

4. Wash the leek flower, drain and mash it, put it into the bowl with mashed garlic, then add soy sauce, soy sauce, tofu sauce, Douchi, sugar, chili oil, sesame oil and monosodium glutamate, and mix well;

5. Remove the excessive fat from the chilled meat, leaving only 2 minutes of fat; cut the meat into thin slices, put the fat on the plate, and pour the seasoning on it.

Food characteristics

The meat is tender, refreshing and not greasy.

The chef knows everything

Pork can not be fully cooked, eight mature best.

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