Fujian-style Cold Dishes

Name: Fujian-style Cold Dishes
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece Barbecued Pork; 2 pcs preserved egg; 3 octopus; 1 package Jellyfish skin; 2 tablets Cucumber peel; 1 piece Tomato skin; 1 parsley

by Bean Emperor Boiled

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Yesterday, the cold dish made by myself during the Mid-Year Festival is called cold dish or platter. The cold dish is the first dish served at the Hokkien banquet.
Some small dishes are used as dishes. The style of the assortment of Minnan is very changeable. Today, I will introduce a simple small four-piece.

Ingredients

1 piece Barbecued Pork
2 pcs Preserved Egg
3 Octopus
1 package Jellyfish Skin
2 tablets Cucumber Peel
1 piece Tomato Skin
1 Parsley

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