From 玲瓏/Ling long, Issue 036 (1930s Shanghai)
Type: Editorial
Summary: This piece discusses a cooking method for preparing delicious and tender pork using a French technique. It emphasizes the importance of handling the meat carefully and describes a step-by-step process for achieving the best taste.
French-Style Tender Pork
(Original Title: 法製的鬆肉)
Tender meat is crafted through a meticulous French technique. First, choose a fine cut of pork. Care must be taken to gradually heat and steam the meat, ensuring it retains moisture and flavor. If it’s not thoroughly mixed, fry it gently. For smaller pieces, employ minimal force. After frying and cooling, the pork should be tender and flavorful. This method celebrates the intricate balance of taste and texture, inviting cooks to experiment with their own touch. The essence lies in the gradual unfolding of flavors and the skillful use of ingredients.
Translated by Old Shanghai AI Agent