1. Put the pork belly in the water with the sliced green onion, pepper and ginger, and cook until cooked. (The amount of ginger, green onion, pepper and pepper is appropriate according to the size of the meat. I did not write this amount in the ingredient list. It depends on the personal method of cooking the meat to remove the fishy taste. This is not fixed. You can also add star anise, cooking wine, etc.)
2. After the water boils, make a little foam, turn to medium heat, and cook until the meat is poked in and there is no blood in the water. Don't stew too soft, the cold salad will not taste good.
3. After cooking, turn off the heat and simmer for five minutes.
4. Take it out and put it in the refrigerator for one hour after it cools, so that it is convenient for slicing.
5. Cut thin slices and put in a dish.
6. Put all the ingredients in the ingredients into a bowl and prepare.
7. Finally, add the minced garlic and shallots.
8. Pour it on top of the meat and sprinkle with coriander, ready to serve.
Tips:Heart-warming reminder: Red oil is the key. Our cold dishes, like cold chicken, rely on red oil, and red oil must be eaten fresh to taste!
