Sichuan Shaobai

Overview

This is a savory, soft and glutinous side dish, delicious without getting too hot

Tags

• hot dishes
• aniseed
• caramel water
• dried chili pepper
• dried pickles
• green onions
• old soy sauce
• pork belly
• star anise
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Wash the pork belly, add onion, ginger, aniseed, star anise, and pepper and cook until thoroughly cooked

   

2. 2 Take out the prepared dark soy sauce while it's hot and add color to the caramel water

   

3. 3 Soak dry pickles and cut into fine cubes

   

4. 4 Fry the colorful pork belly until the skin is browned, slice into pieces and set aside

   

5. 5 Arrange the pork belly skin side down in order, add dried pickles, a little ginger, Sichuan peppercorns, aniseed, star anise (if you like a little spicier taste, add one or two dried chili peppers), spread it over the pork belly and let it sit in the steamer for 45~55 minutes

   

6. 6 Turn the steamed quacker over and sprinkle with a few chopped green onions to finish