Name: Classic Sichuan-style Cold Dish-ginger Belly Slices
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pork belly; 5 slices ginger; 1 garlic; one period shallot; 10 capsules pepper; 20g Coarse salt; 20ml White vinegar; 5g White pepper; 5g salt; 2g Soy sauce; one gram MSG; 15g Vinegar; 5g Sesame sesame oil; 50g Pork belly soup

Classic Sichuan-style Cold Dish-ginger Belly Slices

by barbaragaoyun

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

When eating in Sichuan, cold dishes are what I must order, full of flavor but not greasy, especially in the summer evening, accompanied by a glass of cold beer, this can be regarded as a typical Sichuan life.
There are many famous cold dishes, and some of the more well-known cold dish stalls are always full of people. Bangbang chicken, garlic white meat, cold diced rabbit...every one makes me want to go back and feast on it.
There are many flavors of Sichuan cuisine. Not all dishes are full of chili. This is the case with ginger flavor. The simple seasoning presents the deliciousness of pork belly just right, and avoids its sorrow. Even my roommates who don’t like to eat pork belly are full of praise.
Cold dishes pay more attention to the skill of the knife than any other dishes. The thickness is even. When thick, it is thick but not greasy; when it is thin, it is thin but not broken. This is the highest level of cold dishes.
Pork belly is a relatively difficult ingredient to handle. The quality of the pork belly determines the taste of this dish to a large extent. It must be washed and cooked thoroughly without smell. "

Classic Sichuan-style Cold Dish-ginger Belly Slices

1. Rub the pork belly with coarse salt and white vinegar repeatedly until there is no mucus on the surface.

Classic Sichuan-style Cold Dish-ginger Belly Slices recipe

2. Wash the pork belly and put it in a pot of cold water to boil.

3. When the water boils, cook until the surface of the pork belly is solidified and there is no mucus.

4. Take out the pork belly and wash it to remove the fat, white tendons and impurities on the surface.

5. Boil a pot of water again, add pork belly, salt, ginger, green onions, garlic, pepper, and white pepper. After boiling, remove any foam on the surface, cook on high heat for 30 minutes, turn off the heat, and place the pot on the stove until it cools without moving.

6. Take 200 grams of pork belly and cut diagonally into slices.

7. Mix all the seasoning ginger, soy sauce, salt, monosodium glutamate, vinegar, and pork belly soup, and pour on it.

Tips:
1. Adding pepper to the soup to remove fishy is a very common method in Sichuan, the effect is very obvious, if you don't like it, you can not add it.

2. It is best to turn off the heat and put it on the stove overnight to let the pork belly fully taste.

3. The original soup of pork belly can be replaced with cold soup, but it must be cold. It is not necessary to add cold water and chicken powder to mix thoroughly.