Chinese old cold dish 34 mustard belly slices

Mustard belly slices

Ingredients: Pork belly 1000g, Mustard 50g, Ginger slices 20g, Green onion 20g, Cucumber 100g, Salt 30g, Balsamic vinegar 15g, Sesame oil 40g, Rice wine 15g.

Preparation Method:

(1) Put the pork belly squeezed out of the mucus into the dish, add 20g of refined salt and a little balsamic vinegar and scrub it repeatedly to remove the mucus from the final squeeze. Add boiling water to the pot, blanch the water until the belly membrane is white, scrape off the belly membrane, remove the oil tendons, and rinse well.

(2) Cut a 10 cm long opening in a large curved area of pork belly, put it in a pot of boiling water with ginger, green onion and rice wine, cook until it is soft and rotten, remove it and cool it, and cut it into thin slices with a knife and set aside.

(3) Cut the cucumber into diamond-shaped pieces.

(4) Pour the mustard into a bowl, add warm water and mix well, cover the bowl with a lid and let it ferment. After fermentation, add salt, monosodium glutamate, balsamic vinegar, sesame oil, pour into the belly and mix well, you can plate and eat.

Flavor characteristics:

The belly slice is soft and tender, edible but not greasy, and the taste is special.

Note: The preparation method of cutting the cucumber into diamond-shaped pieces is what I added. There are raw materials in the original recipe, but there is no preparation method, I don't know if the author forgot. Cucumbers are only used as ingredients for color matching, and I think it is better to cut into diamond-shaped pieces. If there is any impropriety, please point it out to the gods.