【Sichuan】Salted Shao Bai

Overview

Speaking of the Spring Festival, most of my childhood memories involve eating. The Spring Festival at that time may not have as rich a variety of dishes as now, but it was definitely more sophisticated than now. Compared with the ordinary meals on weekdays, it had an extra sense of ceremony. Nowadays, everything you want to eat on weekdays can be easily reached, and the yearning for the New Year’s Eve dinner is more about family reunion. When it comes to Sichuan people's New Year's Eve dinner, Shao Bai is an indispensable delicacy in the New Year's Eve dinner. Shao Bai is divided into salty Shao Bai and sweet Shao Bai. It is also an indispensable dish in the Sichuan farm feast. The so-called Three Steaming and Nine Kou is the emphasis of folk banquets, including steamed pork with flour, braised pork, steamed elbow, braised crispy pork, braised pork, Dongpo pork, duck, chicken, pork, etc. Steamed and braised is the main one, affordable and delicious. Salty Shao Bai is what we Sichuan people call it, and it is similar to the pork belly with pickled vegetables in Hakka cuisine. An important raw material of Xian Shao Bai is bean sprouts, and you must buy Yibin sprouts produced in Yibin, Sichuan. Although this dish is made from pork belly, after long-term steaming, the oil in the meat has penetrated into the bean sprouts at the bottom. The meat tastes fragrant, soft, waxy, fat but not greasy. The bean sprouts absorb the oil and aroma of the meat. The two combinations complement each other. I have been a picky eater since I was a child and don’t like eating fatty meat. Only the salty roasted white meat made by my mother is what I like. It is fat but not greasy, melts in the mouth, is delicious and goes well with meals. It is the only acceptable fatty meat when I was a child. Because my mother has a pair of skillful hands, every Chinese New Year, my mother will make many copies in advance and give some to relatives and friends. Nowadays, people's living standards have improved. You don't have to wait until the New Year or the holidays to eat whatever you want. You can eat it every day. My picky eater can eat five or six slices at a time.

Tags

• hot dishes
• home cooking
• chinese banquet
• sichuan cuisine
• chicken essence
• green onions
• light soy sauce
• pork belly
• white sugar
• yibin sprouts

Ingredients

Steps

1. 1 Choose a relatively regular piece of pork belly, try to choose five layers of fat and thin, which we call three-strand pork.

   

2. 2 Put an appropriate amount of water in the pot, put the meat into the pot, add the green onions and cook for 15-20 minutes.

   

3. 3 Remove and cool for later use. Cut into evenly sliced meat, about 30 pieces. Do not cut the meat too thin, otherwise it will become soft and rotten after steaming.

   

4. 4 Soak the Yibin sprouts in water in advance to remove some of the salty taste, remove and drain the water, spread the meat slices evenly in three bowls, top with the sprouts and compact.

   

5. 5 Pour two tablespoons of light soy sauce into each bowl.

   

6. 6 Sprinkle a spoonful of sugar evenly into each bowl.

   

7. 7 Sprinkle a spoonful of chicken essence evenly into each bowl.

   

8. 8 Place in a steamer and steam for about 40 minutes.

   

9. 9 When eating, find a plate to place on the bowl, turn it over, and take the plate away. The freshly steamed salty roasted white will taste better after 2 days.

   

10. 10 Simple and delicious, have you learned it?

    

11. 11 It melts in your mouth, fat but not greasy.