Slippery Meat

Name: Slippery Meat
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork neck; 10g oil; 3g salt; 2g pepper; 2 capsules garlic; Lost very light blue; 25g (cooked carrageenan) gel; 10g Egg white

by Fung Kee Food

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Slippery meat, the past practice is more complicated. People nowadays have agile thinking, advanced science and technology, and the food industry is advancing by leaps and bounds. Today, I used the carrageenan (agar) extracted from seaweed to make the meat more smooth and tender. Easy to operate. "

Ingredients

150g Pork Neck
10g Oil
3g Salt
2g Pepper
2 capsules Garlic
Lost Very Light Blue
25g (cooked carrageenan) Gel
10g Egg White

Slippery Meat

1. Choose fresh pork neck or front leg meat.

2. Wash the pork and cut into thin slices.

3. Beat the pork into water three times, then add appropriate amount of light soy sauce, sugar, pepper, salt, mousse powder, baking soda, egg white, carrageenan gel, stir well, add a little oil on the surface, smooth and marinate for ten minutes.