The Best White Sliced Meat in The Whole World

Name: The Best White Sliced Meat in The Whole World
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 or two Skinless pork belly; Determined by the amount of meat salt

by yiyi依依11

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This is rated as "the best meat in the country in the world" by my child. I learned it from my mother. My husband likes it very much. The two often urge me to make it. It has become the benchmark for them to describe food, such as This is delicious, comparable to white cut meat!"
Many people make it salty, so I especially emphasize: Key points:
1. Cut the meat very thinly and very small, especially easy to taste, reduce the salt consumption by half.
2. The spoon is the smallest seasoning spoon. If the spoon at home is too big, reduce the amount of salt by half.
3. If the meat is about 20 cm in length and 5 cm in width and height, 1 catty of meat is not cut, one catty of meat is matched with 1 spoon of salt. (The size of the spoon, there is a comparison chart below)
4. For novices, directly reduce the salt by half. If it is not salty enough when eating, you can dip it in delicious flavor.

Ingredients

1 or two Skinless Pork Belly
Determined by the amount of meat Salt

The Best White Sliced Meat in The Whole World

1. At least one strip of skinless pork belly, too little meat is not worth it. Wash and soak in cold water for half an hour, there is not much blood in fact.

The Best White Sliced Meat in The Whole World recipe

2. Cut in the middle, with the fat facing down, just as soon as the cold water has passed the meat, not too much and not too little.

3. The size of a piece of meat in the picture is filled with a spoonful of salt, (1 catty of meat with a spoonful of salt) I added four spoons, and the spoon is a regular seasoning spoon (small spoon). Cover high heat and bring to a boil. Turn to medium heat, turn over once every half an hour, let the lean meat face down, and continue to cook for half an hour. (The whole process should not be less than 1 hour)

4. After 1 hour, the water was almost burnt out. At this time, you must be careful not to mash the pot. After the water is boiled, when there is only lard left in the pot, turn off the heat, let the meat lie down on the side, and slowly fry until golden on both sides. (Don’t pour out the lard, put it in a small bowl, you can make lard bibimbap, stir-fry)

5. Out of the pot, the original flavor! It's not thin when it's hot, but it's delicious while it's hot. You can eat it without cutting it.

6. The yellow one is the lid of Haitian oyster sauce, and the black one is the spoon. This is the big spoon I usually use. The one on the right is our seasoning spoon. Compare the size and depth of our seasoning spoon. Use salt as appropriate.

Tips:
Note: The average length of each piece of meat above is 20 cm, and the width and thickness are about 5 cm. If this standard is not met, the amount of salt should be reduced appropriately. Steamed eggs with white meat is the best way to eat. See the following dish for details. The remaining unfinished white meat will not be broken in the refrigerator for a week, so I use all of it to make steamed eggs.