Cold Dish Small Four Fight
1.
Pork neck meat is small in oil and spread widely, and the taste is dense and fragrant. Use a fork to insert some small holes on the two sides of the meat to facilitate the taste of the char siu sauce that you buy directly, saving you the trouble of all kinds of reconciliation. Spread char siu sauce on both sides of the meat
2.
Spread it evenly and place it in the refrigerator to keep it fresh. After marinating for 24 hours, take it out to room temperature and let it warm up for one hour, and pour out the juice. Let dry.....
3.
Bake in the oven for half an hour, brush with honey on both sides, and slice it when cooled
4.
Squeeze the water from the jellyfish skin, cut the ginger, a spoonful of tempeh chili sauce, a little white sesame, and add a few drops of sesame oil, 1 teaspoon of old vinegar, 2 garlic, and 1 teaspoon of soy sauce.
5.
Stir evenly and marinate........marinate for 2 hours
6.
2 preserved eggs, cut into small pieces, 1 minute, 2 half, half into three
7.
Octopus is also called Wangchao in the north. Wash it with 1 spoon of salt and rinse it off.
8.
The water is boiled and cooked, and immediately cooled in ice water. Make the meat tighter and elastic, and the material can be loaded into the plate after all the materials are ready
9.
Jellyfish Salad
10.
Appetizing preserved eggs
11.
Barbecued pork neck
12.
Octopus
13.
The Fujian-style cold dish is completed, the first dish of the banquet
14.
It's delicious with all kinds of seasonings
15.
Southern Fujian characteristics
Tips:
Cold dishes need to be mixed with dipping ingredients such as garlic, vinegar, soy sauce, sesame oil, etc.
