Salty roasted white

Overview

How to cook Salty roasted white at home

Tags

• hot dishes
• sichuan cuisine
• brown sugar
• old soy sauce
• pork belly
• sprouts
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Remove the remaining hair from the pork belly, cut into sections, put in a pot with cold water (scallions, ginger, cooking wine, star anise, three anise, and a little pepper) and cook until about half done, take it out

   

2. 2 Rub brown sugar or dark soy sauce on the skin, rub dark soy sauce on the remaining five sides, and marinate for half an hour. You can rub it again in the middle

   

3. 3 Put a little oil in the pan and fry the skin until it bubbles. The longer it soaks, the better the pleats will look

   

4. 4 Put the fried pieces of meat into cold water (in summer, put it into ice water) until the skin becomes wrinkled

   

5. 5 In another bowl, add dark soy sauce and a little brown sugar

   

6. 6 Slice the meat (don't cut it too thin, otherwise it will melt easily) and put it into a bowl with dark soy sauce. Dip the meat slices evenly into the mixture and put them into the bowl one by one (skin side down)

   

7. 7 Heat a little oil in a pan, add Sichuan peppercorns, stir-fry bean sprouts, add a little salt and MSG (you can stir-fry or not, stir-fry will make it more fragrant)

   

8. 8 Spread the fried bean sprouts evenly on the sliced meat, and pour the dark soy sauce prepared before into the meat (this way the color will be better when steamed, but don’t put too much)

   

9. 9 Steam for an hour, remove from the pot, and flip it onto a plate to become