How to make Neijiang's slippery meat

Smooth meat is a traditional cuisine in the Neijiang region of Sichuan, belonging to a classic dish in Sichuan cuisine, smooth and tender texture, flavor, known as "Neijiang smooth meat" by the locals. How can you make a delicious smooth meat? Below, I will introduce the method of making Neijiang slippery meat.

First of all, in the selection of materials, we have to choose between fat and thin, tender meat with skin. Blanch the pork in boiling water to remove the floating foam and blood foam, then fish out and set aside.

Next, mix the seasonings well, the ingredients here generally include ginger, green onion, cooking wine, soy sauce, salt, etc., according to personal taste. Then the meat is evenly coated with the seasoning, closed in a plastic bag, marinated for 24 hours.

Finally, put the marinated pork into a steamer and steam it over high heat for 30-40 minutes until it becomes soft and sticky. Then invert the pancetta into a pot, peel and slice to serve. The texture is smooth and tender, the flavor is overflowing, and it is definitely a good dish for the next meal.

All in all, although the process of making Neijiang slippery meat seems simple, but you need to master certain skills to make slippery meat with very good taste and flavor. Only by constantly trying and figuring out can you make better Neijiang slippery meat and enjoy the pleasure of food!