Li Zhuang white meatthe most authentic practice is as follows:

Required ingredients: pork, cucumber, green onion, ginger, garlic, cooking wine, peppercorns, soy sauce, sugar, chicken essence, red oil.

1, pork cold water in a pot, pay attention to must be cold water in a pot, add onion, ginger, cooking wine, pepper, water boiled and cooked for 15 minutes, cover the lid of the pot smothered for 20 minutes, so that the meat cooked out of the texture is just right. After cooking, it is best if you can put it into cool water to soak for a while, or put it into the refrigerator to freeze and become slightly hard, so that it is easier to cut.

2, cut a large amount of garlic paste and a moderate amount of chopped green onion standby, cucumber cut into long thin slices, put on the bottom of the plate. Empty bowl add garlic paste, white onion, soy sauce, sugar, chicken essence, red oil, boiled meat cut into thin slices, arranged in the cucumber, and finally drizzled with the sauce can be adjusted.

Lizhuang white meat characteristics:

Lizhuang agricultural and sideline products are very rich, food culture has a long history. Li Zhuang white meat through successive generations of chefs to explore, summarize and improve, so that it reaches a pure fire, Li Zhuang has become a far-famed gold sign. That's why there is a saying that "not tasting the white meat in Lizhuang is equal to not visiting Lizhuang". The production of Li Zhuang white meat, mainly focusing on the selection of fine ingredients, the fire is accurate, excellent knife work, seasoning fragrance on the four elements, you can not do without one.

Lizhuang white meat selection must be rearing time in less than a year, do not feed additives, thin skin and tender meat, fat and thin proportion of the right "Changbaishan" or "York" or "Barkshire" pigs. The "Changbaishan" or "York" or "Barkshire" pigs are the best. The raw material that can be used for Li Zhuang white meat is the part of the pig's hind leg after removing the first cut from the buttocks, commonly known as the "two cuts of meat", which is only about three kilograms per pig. This part of meat is of good quality, with good fatness and leanness, and no blisters and few tendons. The fat and thinness of the meat are connected tightly after the dish is made, and it is not separated from the layer, which gives people a sense of beauty.