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Royalties
Pork loin
1 pcs
vinegar
5 g
sugar
10 g
garlic
2 petals
ginger
2 tablets
Wine
Lee Kum Kee cold sauce
About 30 grams
coriander
3 to 5 larger ones
Water hair black fungus
1 handful
method
One pork loin, cut open from the middle, and clean the white and dark red parts of the flat blade inside
The colors in the light of the wet market are a bit eerie
The red dots should also be clean and smelly.
This is the appearance of a slice of clean, and then the oblique knife slices the waist into thin slices, the thinner the better
Take back your own piece, I think the seller will give me a thick piece
Rinse with water after the tablet, soak in a full basin, soak for at least 3 hours, and change the water once in between.
The thinness of the right piece of the figure is not
Wash 3 to 5 coriander, drain, cut into small pieces, and set aside in a pot.
Black fungus is also well washed.
After 3 hours, the color of the waist piece became lighter, the blood and water inside were basically soaked, and the waist piece became larger and thicker, and became harder.
2 cloves of garlic minced.
Bring half a pot of water to a boil, add the black fungus and roll for 1 minute.
Scoop out and pour into a parsley bowl.
Then take half a pot of water and boil, add 10 grams of cooking wine and 2 slices of ginger. Pour in the loin slice.
The lid is open, and when the water rolls out and floats out of the foam, fish out the waist slice.
Pour the loin slices into the parsley bowl, add the minced garlic, and put the minced garlic in a piece.
Heat the oil and drizzle over the minced garlic.
Cold sauce
Pour in 5 grams of vinegar, about 30 grams of cold sauce, 10 grams of sugar, and mix well.
Tips
The waist slice must be soaked in water many times, and the blood inside is soaked clean, or there will be no smell.