Cold white meat is a famous dish in Sichuan cuisine. The key raw materials are minced garlic and meat, which are delicious and nutritious. When mixed with chopsticks, the aroma will float out with the heat flow, which will greatly increase people's appetite and make garlic fragrant. Although the meat is fat, it is not greasy.

Exercise:

1, wash the meat, put it in a pot with cold water, and add rice wine, onion, ginger, star anise, pepper and galangal. Boil the fire and skim off the white foam;

2. Turn to slow fire for 25-30 minutes (if the meat is short, it can be reduced), and soak the lid for more than 15 minutes after flameout;

3. After that, you can take the instant tablets out of boiling water, or soak them in cold water, or put them in the refrigerator for a short time and then take them out, so that the bone soup with white foam can stand still and has many functions;

4. Put a clean cotton towel on the chopping block (anti-slip on the ground), sharpen the knife, and add a knife to remove unnecessary edges before the meat, leaving a part intact as far as possible;

5, the knife can enter from one side of the meat, but if the cutting edge is not long enough, choose from the narrow end. When feeding the knife, try to be as thin as possible. Pull the distance with your left hand and push it with your right hand to help you feel the thickness and symmetry of the meat and the direction of the knife. Breathe in symmetrically, stand upright, and try to keep the knife moving horizontally to effectively prevent it from being thick when feeding and thin when retracting.

6. Slice it to the end in one go, and then take out a whole piece of meat for later use;

7. Make every piece of meat as thin and symmetrical as possible. Naturally, the thinner the better. Those who are not used to slicing horizontally can cut vertically from one end like bacon.

8. When the remaining small amount of meat is not easy to cut, you can keep it without slicing. First, prepare the cold sauce in advance;

9. A head of garlic is smashed in a stone;

10, according to my taste, add a portion of red soy sauce (or mushroom soy sauce with red spiced powder and sesame oil), oil pepper and a large amount of pepper oil, a proper amount of pepper noodles and salt, a small amount of vinegar and sesame oil, and shallots, and add a small amount of diluent for boiled beef soup to make a cold sauce;

1 1, small fresh meat can be taken independently, or it can be accompanied by delicious vegetables and fruits such as loofah, shredded onion and broken ears;

12, you can spread it or fold it to pour the cold sauce, or fold it into a meat roll and dip it in the juice.

Making method of Chengdu cold white meat;

(1) Select thin, tender, fat and thin legs, sandwich the meat in the middle, remove the bones from the meat, and make the meat slices thin and hot through three processes: initial cooking, cooked cooking and knife cutting, so that they can taste like homemade seasoning, taste hot but not hot, and have a uniform taste.

(2) High-grade white soybean oil, Deyang red bean oil, sesame oil, red pepper, pepper noodles, garlic paste, etc. for seasoning.

Features:

Slices are big and fresh, thin and tender, fat and symmetrical, cool but not greasy, delicious and cheap.

"Bamboo white meat" has long been praised by the masses and has become one of the famous snacks in Chengdu. Since the supply resumed, bamboo snacks have been very popular with customers.