Cold Meat Platter Recipe
Cold Meat Platter is the perfect dish for your parties. Last time I served it was two weeks ago for my husbands colleagues. Not only were they impressed by its flavor but they also wanted more and more and more!!! You simply have to try this Cold Meat Platter recipe!
Ingredients
| 3 tablespoons vegetable oil or lard | ||
| Root ginger slice | 3 | |
| 1 tablespoon rice wine or dry sherry | ||
| 2 green onions, cut in 2-inch long pieces | ||
| Star anise | 1 | |
| 1 teaspoon Szechuan peppercorns | ||
| Soy sauce | 1/2 Cup (16 tbs) | |
| Pork tenderloin | 1 Pound | |
| Beef tenderloin | 1 Pound | |
| Water | 1/2 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Dried orange piece | 1 | |
| Carrot | 1 | |
| 1 Chinese turnip, if desired | ||
Directions
Heat oil or lard in a large saucepan over medium heat 1 minute.
Add ginger root, wine, green onions, star anise and peppercorns.
Stir-fry 1 minute or until fragrant.
Stir in soy sauce.
Bring to a boil and reduce heat to low.
Add pork and beef.
Cook 4 to 5 minutes, turning meat once.
Add 1-1/2 cups water, sugar and dried orange peel.
Cover and cook 2 hours over low heat until only 1/2 cup sauce remains.
Refrigerate to cool.
Slice chilled meat with a cleaver and arrange in rows on a large platter.
Garnish with carrot and Chinese turnip.
Add ginger root, wine, green onions, star anise and peppercorns.
Stir-fry 1 minute or until fragrant.
Stir in soy sauce.
Bring to a boil and reduce heat to low.
Add pork and beef.
Cook 4 to 5 minutes, turning meat once.
Add 1-1/2 cups water, sugar and dried orange peel.
Cover and cook 2 hours over low heat until only 1/2 cup sauce remains.
Refrigerate to cool.
Slice chilled meat with a cleaver and arrange in rows on a large platter.
Garnish with carrot and Chinese turnip.
Chef
