云南传统菜：滇味凉白肉

Hello everyone, welcome to Dianweiji Lao Yang is out cooking again The weather is getting hot I'm going to make a cold dish today Dianwei Liangbai Rou To make Dianwei Liangbai Rou We need the following ingredients Pork leg Skin Sweet soy sauce Sesame paste Salt Chili oil Ginger And a few peppercorns Let's prepare the pork first To make Liangbai Rou I recommend using the pork leg In English, it's called lean meat You don't have to use the whole leg You can use the part that's closer to the top What's the difference? Take a look The part that's closer to the top The combination of lean meat and fat meat Is very tight And the part that's closer to the bottom The combination of lean meat and fat meat Is not very tight Especially the fat meat It's very loose It's not good for the dish To be made into a dish Today we're going to use Part of this meat Wash it Check if there's any hair on it If there is, remove it If not, it's good The next step is to cook the meat Get a pot Add water and put it on the fire Smash the ginger After the water boils Beat the foam After beating the foam Put the ginger and peppercorns in Turn to low heat Cover the lid Cook the meat The meat has been cooking for an hour Use chopsticks to fry it Lean meat can be fried Fat meat can also be fried It's finally cooked Take it out Prepare some cold water Put the meat in Soak it until it's cool Let's make a sauce for cold white meat Traditional cold white meat sauce Very unique Not much ingredients Add some sesame oil Add some chili oil Add some salt Mix it well Look The sauce is quite thick What if it's too thick Boil some broth Then mix it Then it's ready The white meat is cool Make sure it's cool If you think it's too hot Put it in the fridge for half an hour Then it's cool Take the meat out Let's cut it Look at the meat This part is broken This part is shredded When we make beef We usually cut it with a knife But not for pork I'm going to cut it with a knife One cut Cut it into this size Cold white meat Thank you for watching Dian Wei Ji's Yunnan Traditional Cuisine I'm Kunping Lao Yang See you next time