白肉血肠,鲜嫩醇香,营养丰富,是东北地区深受欢迎的美味佳肴,也是关东著名的风味菜。 白肉血肠看似简单,但制作也颇有讲究。白肉要选择新宰猪的五花三层肉,切成大小适宜的块,用白水煮,火候要适宜。煮过火,肉过烂,既不易切片,又不爽口。煮肉的火候全凭经验,有经验的厨师可以用筷于戳刺测知白肉熟的程度。切肉也要有一定技术,煮熟的白肉要待冷却后,肥瘦凝固不散时,用利刃切片,要横丝 White meat blood sausage, mellow mellow, nutritious, is the Northeast popular delicacies, but also the famous Kanto flavor dishes. White blood sausage looks simple, but also quite pay attention to the production. White meat to choose the new pig slaughter three layers of meat, cut into pieces of appropriate size, with white boiled, heat should be appropriate. Cooked too hot, too rotten meat, not easy to slice, but not refreshing. Boil the meat on the full experience of fire, experienced chef can use chopsticks to detect the degree of white meat cooked. Cut meat also have a certain technology, cooked white meat to be cooled, fat and firm solidification, sliced ​​with razor, to cross the wire