It's a hot day, pork is enjoyable to eat like this, the taste is fragrant and not greasy, fragrant and tender, and I want to eat it

  

【Cold salad with deboned meat】

Ingredients: 2 pork bones with meat, 2 sharp peppers, half an onion, appropriate amount of oil and salt, 3 cloves of garlic, 2 tablespoons of soy sauce, 1 green onion, 1 piece of ginger, 10 Sichuan peppercorns, 2 large ingredients, 1 tablespoon of cooking wine, 2-3 bay leaves, 4-5 dried chilies, half a tablespoon of sesame seeds, a little sugar.

Steps:

1. Wash the pork bones, buy more meat on the bones, the bones are the halappa part, that is, the shoulder blade part, there are tendons and meat, and the taste is good.

2. Add water to the pot, put the pork bones under cold water, boil for 5-6 minutes, skim off the foam, and remove the bones. Re-add water to the pot, add peppercorns, spices, green onions, ginger slices, bay leaves, pork bones, pour cooking wine, bring to a boil over high heat, turn to low heat and cook for 1 hour, and cook the meat on the bones until they are cooked and rotten.

3. When the time is up, take out the pork bones and let them cool, and the remaining broth can be stewed with vegetables or used as soup, which tastes particularly fragrant and will not be wasted.

4. Peel off the large pieces of meat on the pork bones, remove the meat with a knife for the parts that are difficult to tear, and then tear the pork into strips for later use.

5. Finely chop the garlic, cut the onion into pieces, remove the stems and seeds of the pepper and cut into pieces, cut the dried pepper in half, put it in a bowl, sprinkle with sesame seeds and set aside.

6. Heat oil in a pot, pour the hot oil into a bowl with dried chili peppers and sesame seeds, fry the dried chili peppers until fragrant, master the temperature of the oil, and don't fry the dried chili peppers.

7. Add minced garlic, soy sauce, salt, and a little sugar to the bowl, stir well, and the cold sauce is ready.

8. Put the torn meat strips, sharp pepper pieces, and onion pieces into a large bowl, pour in the adjusted cold sauce, mix evenly with chopsticks, and put it on a plate.

Tips:

When blanching, use a pot under cold water to better remove the blood foam of the pork and not be fishy when eating. Don't fry the oil temperature of the dried chili peppers too high, master the temperature of the oil, and don't fry the dried chili peppers, the dried chili peppers are fried and have a bitter taste.