Ingredients:Pork belly250 grams,Chinese cucumber1 rib,
Seasonings: 2 green onions, gingera small piece,star anise1 piece, garlic cloves, cooking wine, salt, cold dish soy sauce,soy saucesugar, vinegar, sesame oil,chili oilappropriate, toastedsesame seedsa little2|Wash the pork belly, then boil in cold water until it comes to a boil;3|Continue boiling for 3 minutes to remove blood and impurities;4|Remove from heat, place back into boiling water with ginger, green onions, star anise, and cooking wine. Cook over high heat, then reduce to low heat for about 10 minutes until the meat is tender;
5|Turn off the heat and let the pork sit in the broth for 20 minutes before draining and cooling it down;
6|Slice the pork thinly using a knife;
7|Slice the cucumber and green onion whites into threads;8|Arrange the cucumber and green onion threads on top of the pork slices, roll them up, and place them on the plate;9|Mince garlic, mix with salt, cold dish soy sauce, sugar, vinegar, sesame oil,
10|chili oil
and toasted sesame seeds, then pour over the cucumber and pork rolls.
32|Tips:
1|The pork should not be cooked too soft; it should be tender enough to pierce with a toothpick;
2|Slice the pork as thin as possible for better flavor absorption and less greasiness;
3|You can choose your favorite vegetables inside the meat rolls according to your preference.Chili oiland toasted sesame seeds, mixed to make a seasoning sauce and poured over the white meat vegetable rolls.

Tips:
1,Muttondoes not need to be cooked too soft; otherwise, it will be difficult to slice and affect the texture. It should be cooked until a bamboo skewer can easily pierce through it;
2,
mutton slices should be as thin as possible, as this allows for better absorption of flavors, making them fragrant but not greasy;