When we were young, we usually had three cold dishes for weddings, funerals and weddings. The most common ones are sweet and sour three silk (bean sprouts and flour), garlic-flavored garlic paste white meat (heart tongue, pig head and pig ear) and sauce-flavored cold chicken (bean jelly). It can be said that this is my childhood memory. I will share it with you today, hoping to give my family a surprise at the holiday family dinner.

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Lengzhutou

Ingredients: 300g of pig's head meat.

Ingredients: 4 celery stems, 2 shallots, pepper noodles, chicken essence, salt, Baoning vinegar, red oil, pepper oil, sesame oil and soy sauce.

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Exercise:

Slice the braised pork head evenly, cut celery into horse ears, crush three cloves of garlic, put a spoonful of salt and add 30 grams of water to make garlic water.

Put the pig's head meat into a larger container, and add 30g of scallion, celery, pepper noodles, chicken essence, soy sauce, pepper oil, sesame oil, vinegar and red oil in turn.

Stir the pig's head meat evenly quickly, be sure to turn it up and down several times to make it taste more even, then put it on a plate and sprinkle with white sesame seeds.

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Say at the end

This recipe can be used to mix hearts and tongues, braised pork, elbows, bones and meat. If it is boiled in white water, remember to put some salt in it.

Cold meat, it is best to brew soy sauce, which is a little sweet. It is recommended to use Baoning handmade vinegar for vinegar, and the red oil should not be too spicy to be fragrant.