Fujian-style Cold Dishes
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, eliminating the trouble of various reconciliations, and spread the char siu sauce on both sides of the meat
2.
Spread evenly and place in the refrigerator to keep fresh. After marinating for 24 hours, take it out to room temperature and let it stand for one hour to warm up, pour out the juice, and let it dry slightly.
3.
Bake it in the oven for half an hour, and then it can be sliced after cooling. [Detailed method] Please refer to my separate post: Roasted pork neck pork http://www.meishij.net/zuofa/jingrouchashao.html
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 aged vinegar, 2 garlics, 1 teaspoon of soy sauce
5.
Stir evenly to 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.
Boiled in water, immediately cool down in ice water to make the meat tighter and elastic, and all the ingredients can be loaded into the plate.
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 is delicious when dipped in various seasonings.
Tips:
Cold dishes need to be mixed with dipping ingredients such as garlic, vinegar, soy sauce, sesame oil, etc.
