Sweet Shao Bai

Overview

The friends who lived in the military compound when they were children are now middle-aged, but the sweet and white Sichuan food they tasted in their childhood is still unforgettable. Although this is a Sichuan dish that is high in fat and sugar, and is probably not a healthy dish, when we talk about our childhood memories as middle-aged people today, we will definitely mention that this dish looks fat and oily, but it tastes not greasy, sweet, melts in your mouth, and fragrant. Last Saturday I had a party with my friends from back then. I personally tried to make this sweet roasted white dish for everyone. The result was unexpectedly received unanimous praise from everyone!

Tags

• hot dishes
• brown sugar
• cooking wine
• fatty pork belly
• glutinous rice
• lard
• onions
• red bean paste filling
• sunflower kernels
• ginger slices
• soy sauce

Ingredients

Steps

1. 1 Wash the pork belly and put it into the pot, add onion, ginger and cooking wine, cook until 7 minutes cooked and take it out;

   

2. 2 Wash the glutinous rice and cook it in a rice cooker

   

3. 3 While the cooked pork belly is still hot, apply soy sauce and a little brown sugar liquid on the skin;

   

4. 4 Add the cooked glutinous rice, lard and remaining brown sugar to the wok and fry for 2-3 minutes until the rice, lard and brown sugar are completely mixed and set aside.

   

5. 5 Cut the cooled pork belly into slices, breaking them apart to form 2 slices;

   

6. 6 Put the red bean paste filling into the meat slices, put the meat skin side down into a bowl, spread the glutinous rice on top, wrap it with plastic wrap and put it in a steamer, steam over high heat for 2 hours.

   

7. 7 Put the sunflower seeds into the wok and stir-fry over low heat until golden brown. Turn off the heat. After the steamed meat is placed on a plate, mix it with an appropriate amount of sugar and sprinkle it on the surface before eating.