White-cut meat practice (steps for smoothing meat)

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List of contents for this article:

• 1、Authentic way to cut white meat
• 2、The practice of cutting meat in white
• 3、How to make white cut meat: Shanghai's authentic method, paired with mashed garlic, the taste is particularly delicious
• 4、Is the white cut meat steamed or boiled?

Authentic way to cut white meat

Meat selection: The pork belly is the most fragrant with fat and lean, and the hind legs are leaner but the heat needs to be controlled.

Meat selection and processing Selection of meat: The first choice is the fat and lean pork leg meat or pork belly. The meat is firm and the oil is evenly distributed.

Shanghai's authentic white cut pork is made from pork hind leg meat. It is slowly boiled with water, sliced, and served with mashed garlic. It tastes delicious and has a non-greasy fragrance. The specific method is as follows: Ingredients: 600 grams of pork hind leg meat (hip tip meat)(lean meat accounts for a high proportion, moderate proportion of fat and lean, and firm taste but not greasy). Ingredients: 1 small piece of ginger (beat loose), half of garlic (chopped), 1 piece of green onion (pressed loose), 15 pieces of prickly ash (optional to enhance flavor).

The authentic method of white-cut pork is as follows: Preparation of ingredients: Main ingredients: pork belly accessories: white sesame seeds, green onions, chili powder, balsamic vinegar, ginger, red dates, star anise, garlic, fragrant leaves, coriander seasoning: salt, soy sauce, sesame oil Selection and processing of pork belly: Choose fat and lean pork belly, so that the white-cut pork is more tender and fragrant. Soak the pork belly in warm water to wash away impurities and blood.

The authentic method of Shanghai white cut meat is as follows: Preparation ingredients: 2500 grams of pork on the hip tip. Seasoning: 150g shrimp paste (adjusted according to personal taste), appropriate amount of chopped green onion, pepper, star anise, chili powder, appropriate amount of ice water, appropriate amount of water, salt, pepper, chicken essence, cooking wine, and sesame oil. Handle the main ingredients Peel the pork's rear hip meat and wash it carefully to ensure that the pig hair has been completely removed. Put the cleaned pork into enough cold water pots and boil over high heat.

Shanghai's authentic white cut pork is made with pork hind leg meat as the main ingredient. It is slowly boiled in water, naturally cooled down, and then cut into thin slices. It is served with mashed garlic. It tastes crisp, tender, sweet, fat but not greasy. The specific methods are as follows: Ingredients and ingredients Ingredients: 600 grams of pork hind legs (hip tip meat)(lean meat accounts for a high proportion, moderate proportion of fat and lean, and firm taste but not greasy). Ingredients: 1 small piece of ginger, half garlic, 1 section of green onion, 15 pieces of pepper (optional, main flavor enhancement).

The practice of cutting meat in white

1. White-cut meat can be steamed or boiled. The method of steaming white meat is relatively simple. Wash the pork and put it in a pot and cook it with rice. The method of boiling the meat in white is to blanch the pork with boiling water first, and then rinse it with cold water to make the meat more tender and smooth. Both methods can keep the meat original and remove some fat, making the meat more refreshing.

2. Shanghai's authentic white cut pork is made from pork hind leg meat. It is slowly boiled with water, then sliced, and served with mashed garlic. It tastes delicious and has a non-greasy fragrance. The specific method is as follows: Ingredients: 600 grams of pork hind leg meat (hip tip meat)(lean meat accounts for a high proportion, moderate proportion of fat and lean, and firm taste but not greasy). Ingredients: 1 small piece of ginger (beat loose), half of garlic (chopped), 1 piece of green onion (pressed loose), 15 pieces of prickly ash (optional to enhance flavor).

3. The practice of white cut meat is as follows: Ingredients preparation: About 700 grams of front elbow with skin (pork belly can also be used for better effect).

How to make white cut meat: Shanghai's authentic method, paired with mashed garlic, the taste is particularly delicious

1. Rinse and mix the dipping sauce, remove the meat pieces, wash the blood foam on the surface with warm water (the floating foam from the boiled meat can be skimmed and reserved for the soup base), and dry it naturally. Dip sauce preparation: Add 1 tablespoon seafood soy sauce, a small amount of balsamic vinegar (appetizing and soothing), a little sesame oil, and minced garlic to a small plate, and stir well. Slice and plate Cut the cooled meat into 1 mm thin slices (the thinner, the more delicious and not greasy), serve with dipping sauce. Tip: If the meat is difficult to cut, put it in the refrigerator and refrigerate for half an hour before cutting. Just warm it before eating.

2. Ingredients and ingredients Ingredients: 600 grams of pork hind leg meat (hip tip meat)(lean meat accounts for a high proportion, moderate proportion of fat and lean, and firm taste but not greasy). Ingredients: 1 small piece of ginger, half garlic, 1 section of green onion, 15 pieces of pepper (optional, main flavor enhancement). Seasoning: 1 tablespoon cooking wine, 2 grams of pepper, 1 tablespoon seafood soy sauce (or extremely delicious), a small amount of balsamic vinegar, a little sesame oil, and appropriate amount of salt.

3. Shanghai authentic white cut pork is made as follows. It is paired with mashed garlic dip. The taste is delicious and not greasy: the main ingredient is 600 grams of pork hind leg meat (hip tip meat)(key: more lean meat, moderate proportion of fat and lean, firmer than pork belly. Not greasy).

4. The production method of Shanghai's authentic white cut meat is as follows: Material preparation: 600 grams of pork hind leg meat, ginger, garlic, and green onions, each appropriate amount of cooking wine, pepper, soy sauce, balsamic vinegar, sesame oil, and salt Production steps: Prepare ingredients: Wash the pork hind leg meat in whole, pat the ginger loose, minced garlic, and press loose the green onions for later use.

Is the white cut meat steamed or boiled?

1. White-cut meat is usually boiled rather than steamed. The basic steps for making white-cut meat are as follows: Boiling: Put the whole piece of pork (such as pork belly or pork leg meat) in cold water, add ginger slices, spring onions and cooking wine to remove the fishy smell, boil over high heat, skim off the foam, and turn to low heat. Cook slowly until the meat is cooked (it can be easily inserted with chopsticks and no blood seeps out). Cooling: After the cooked meat is taken out, it can be put into ice water and soaked for a while to make the meat firmer and taste better.

2. The white cut meat can be steamed or boiled. The method of steaming white meat is relatively simple. Wash the pork and put it in a pot and cook it with rice. The method of boiling the meat in white is to blanch the pork with boiling water first, and then rinse it with cold water to make the meat more tender and smooth. Both methods can keep the meat original and remove some fat, making the meat more refreshing.

3. It is boiled in white water. The method of cutting white meat is very simple. It is to put it in a pot, boil it, and eat the original flavor of pork. The white cut meat is tender and attractive, fat but not greasy. It is delicious when dipped in soy sauce. The white cut meat is much lighter than the braised pork. Don't cook the pork for too long. Cook it for 20 to 30 minutes. Over time, the lean meat will harden and affect the taste. The thinner the slices, the better.

4. Don't use too much water to cook the meat, just leave the meat alone. Too much water will dilute the aroma of the meat. Chilling the meat immediately after cooking is to make the meat more firm and not easy to disperse when slicing. The dipping ingredients can be adjusted according to personal taste. Some people may prefer sweet and sour taste, and you can add appropriate amount of sugar and vinegar; some people like spicy taste, so you can add more pepper or chili oil.