Sichuan salty roasted white

Overview

What exactly is Shaobai? It is a special dish in the Sichuan and Chongqing regions. It is one of the traditional dishes of three steamed and nine-buck bowls, which is also the braised pork in the north. Salted Shao Bai is what Sichuan people call it. The raw materials and cooking method are similar to the Hakka cuisine of braised pork with plums and vegetables. Of course, corresponding to the salty roasted white, there is also the sweet roasted white. An important raw material of Sichuan's salty roasted white is Yibin sprouts, and it must be Yibin sprouts produced in Yibin, Sichuan. The biggest advantage of this dish is that the sprouts absorb all the greasiness of the fatty pork belly, so the meat is not greasy.

Tags

• hot dishes
• chinese banquet
• pregnant women
• old man
• sichuan cuisine
• spring recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• dinner
• banquet
• famous dishes
• students
• dried peppercorns
• light soy sauce
• pork belly
• rapeseed oil
• white sugar
• yibin sprouts
• ginger

Ingredients

Steps

1. 1 Boil a pot of water, add ginger slices, put the whole piece of pork belly with skin into the water and cook until it is about 70% cooked

   

2. 2 Remove it and apply a layer of dark soy sauce on the skin of the meat while it's still hot, and let it dry (if it's not dried, oil will splash everywhere when frying in the next step)

   

3. 3 Heat the pot, pour in an appropriate amount of cooking oil, put the meat skin down into the pot and fry until the skin turns brown. Remove it and fry the meat until the skin is brown and slightly bubbly

   

4. 4 This is fried meat. Look at the color and the skin is slightly wrinkled

   

5. 5 Remove the fried meat, boil it in cold water, then turn off the heat and soak it.

   

6. 6 You can see that the skin of the cooked meat has blistered, so the skin of the steamed meat is slightly wrinkled, making it easier to cut

   

7. 7 Leave a little oil in the pan and add 2 tablespoons of sugar

   

8. 8 After frying until caramel color turns off, add an appropriate amount of light soy sauce and turn off the heat

   

9. 9 Finely chop ginger

   

10. 10 Cut the meat into desired thickness and size (don’t cut it too thin, the skin and fat will be steamed during steaming

    

11. 11 Put the cut meat into a sugar-colored pan and smear it evenly with the sauce

    

12. 12 Place the meat evenly in the bowl

    

13. 13 Prepare Yibin sprouts, (if you can’t buy them, you can use dried pickles or winter vegetables)

    

14. 14 Cover the stacked pork belly with bean sprouts, sprinkle with ginger and appropriate amount of dried Sichuan peppercorns

    

15. 15 Steam in a pot, bring to a boil over high heat, then turn to medium heat and steam for 1 hour

    

16. 16 After steaming, pour it into a plate, and a plate of bright, oily, glutinous but not greasy roasted pork is completed. This process may seem complicated, but it’s actually not that difficult once you know how to do it step by step!