Chinese Food
Cold cut pork face
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Reissue a new recipe learned from my uncle during the Spring Festival. It's only one step more than the traditional cold cut pig face meat, but it brings a different taste. Q is elastic, firm, fat and not greasy.
Cooking ingredients
Cooking Steps
Step1:After the pig face meat is boiled, blanched and cleaned, put it into the pot in cold water. Add cooking wine and pepper, then stew it in high heat and cook it soft and rotten. You can also add other spices according to your taste.
Step2:Cook it for a while. Remove the bone while it's hot. Wrap it in cotton cloth. Press the weight all night.
Step3:The pressed pork face is very compact. Remove the four sides. Cut into squares. Keep at low temperature. Cut as you eat.
Step4:Mashed garlic is seasoned with soy sauce, salt and sugar.
Step5:Slice and serve.
Cooking tips:Pig face meat must be stewed over a fire. When it's hot, it's boned and packed. Although there's only one more, it's more compact in taste and reduces the traditional greasiness. There are skills in making delicious dishes.
