冷水猪肚是一款粤式普通冷碟,其成品嫩、爽、鲜、色白,颇受大众喜爱。但要真正做得味道好,还要记住以下几点: 原料 白净厚的鲜猪肚1个,葱15克,姜20克,陈皮15克,砂姜5克,葱白末5克,生姜末10克,炸蒜仔油15克,白酱油50克,味精3克,鸡精粉2克,胡椒粉1克,砂姜粉2克,香油12克,蚝油80克,绍酒80克,食粉(小苏打)50克。 制猪肚 猪肚的油脂应割除干净,并翻转,用精盐、淀粉抓洗干净,加入食盐拌抹均匀,腌渍两小时,放入沸水锅中,略烫,用刀刮去白膜,再投入冷水锅中,加入绍酒,焯熟,捞出,用清水将内外洗干净,再放入清水中,浸泡2～3小时 Cold pig belly is a Cantonese ordinary cold dish, its finished tender, cool, fresh, color white, popular popular. But to really taste good, but also to remember the following points: Raw white net thick fresh pork belly 1, onion 15 grams, 20 grams of ginger, dried tangerine peel 15 grams, 5 grams of salamander, 5 grams of green onions at the end of ginger 10 grams, 15 grams of fried garlic oil, white soy sauce 50 grams, 3 grams of MSG, chicken powder 2 grams, 1 gram of pepper, ginger powder 2 grams, 12 grams of sesame oil, 80 grams of oyster sauce, (Baking soda) 50 grams. Pig belly pig stomach fat should be removed clean and flip, with salt, starch, grasping clean, add salt and mix well, pickled two hours, into the boiling water pot, slightly hot, scrape the white mask with a knife, and then put into Cold water pot, add Shaoxing wine, boiled cooked, remove, wash with water inside and outside clean, and then into the water, soak 2 to 3 hours