White cut pork is a famous traditional Cantonese dish, loved by diners for its tenderness, moderate fat and thin texture and light aroma. Here are the detailed steps for making white cut pork:

Materials needed:

- Pork (about 500 grams)

- Ginger slices (moderate)

- Wine (moderate)

- Salt (moderate)

Steps:

1. Rinse pork with water to remove any excess hairs and dirt on the surface. Rinse well. Drain on kitchen paper and set aside.

2. Boil a pot of water with ginger and cooking wine, when the water comes to a boil, put the pork into the pot and cook on medium heat for about 10 minutes to cook.

3. Remove the cooked pork and place in cold water and cool for about 10 minutes to tenderize the meat. Remove and then drain on kitchen paper.

4. Put the pork into a steamer, add salt and ginger slices as appropriate, and steam over high heat for about 30 minutes or so to cook through.

5. Remove the steamed pork and cool it in ice water for about 10 minutes or so to make it more tender.

6. Slice the pork into thin slices, place on a plate, drizzle with homemade soy sauce, sesame oil, chopped green onion, minced ginger and chili oil and serve.

Notes:

- Don't cook the pork for too long, otherwise it will become too woody and hard, and the flavor will deteriorate.

- Adding an appropriate amount of ginger and salt while steaming pork can remove the fishy smell and increase the aroma, making it more delicious and savory.

- Cut the meat horizontally to make it more tender.

- When slicing the meat, neatly place the thin slices together so as to enhance its beauty.