1. Selection of materials: Lean meat is preferred, and the meat from the hind leg of the pig is ideal. Choose fresh, flexible pork with skin, fat and lean with moderate.
2. blanching: blanch the lean meat in boiling water, fire open, fish out and soak in cold water for a few moments to facilitate the removal of blood and impurities.
3. Steaming: Place the blanched lean pork into a steamer, add a few slices of ginger, scallions and other seasonings, and steam over medium-low heat for about 40 minutes until cooked through.
4. fat extraction: take out the steamed lean meat, gently pat it several times with the back of the knife to remove the surface water, and then cut it into thin slices of uniform thickness. Then remove the fat meat from the sliced meat moderately
5. Seasoning: You can add some seasonings, such as salt, soy sauce, sesame oil, chili oil, etc., according to your personal taste preferences, and marinate for 10-15 minutes before serving.
6. Matching: White cuts of meat are best served with some dipping sauces, such as ginger-scallion sauce, wasabi sauce, bean paste, etc., to increase the level of taste and appetite. It can also be served with some light vegetables or cold side dishes together.
It should be noted that the blanching time should not be too long, otherwise it will affect the taste; the steaming time should also be adjusted appropriately according to the size and thickness of the meat pieces