Pork with sand (sweet roasted in white)
Overview
When he was young, he lived in the eastern Sichuan area, which is now under the jurisdiction of Chongqing, where there are outstanding people and rich products. When I was a child, my parents often led me to attend various banquets held by relatives, friends and neighbors. Three steamed and nine fried dishes were a common dish at folk festive banquets at that time. The main ingredients were meat, using pork, pork knuckles, Chicken, duck, fish and other materials are processed by steaming and stewing. The finished products are popular steamed pork (stewed pork), steamed elbow, steamed crispy pork, salty roasted pork (pork with pickled vegetables), and stuffed pork (sweet roasted pork). , steamed whole chicken, steamed whole duck, steamed whole fish, glutinous rice, steamed mixed dumplings, etc., are usually served in bucket bowls, nine bowls are served, and are accompanied by 4 or 6 cold dishes (usually made of peanuts, heart, tongue, liver, tripe, chicken, etc.; 2 fried Meat dishes usually include sliced meat, some with tripe strips or stir-fried pork liver and kidneys), 1-2 soup dishes, such as shrimp soup (it seems there is no shrimp), chicken soup, and stir-fried vegetables, which is very rustic. At that time, the banquet was mainly based on the Eight Immortals table, with eight people sitting on the table. There are only eight pieces of fried pork in a bowl, one piece for each person, no more, no less. The pork belly with pork belly uses fatter pork belly with skin. There is a thick layer of red bean paste sandwiched between the two uncut pieces of meat, and red date glutinous rice is spread underneath. After being steamed for a long time in a steamer, the fat meat is thin, transparent and not greasy, and the glutinous rice is sweet and soft. Travelers who have been away from home for too long will always think of this local dish, as if they feel that their hometown is not far away after taking a bite.
Tags
Ingredients
Steps
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Wash the glutinous rice half a day in advance and soak it. You can also soak the wolfberry and red dates together. Just rub it with your fingers until it breaks into pieces.
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Then drain the glutinous rice, add appropriate amount of brown sugar and set aside.
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Remove the hair from the pork belly, wash it, and boil it in water for a while to set it.
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Cut the pork belly into thin slices. Cut the first knife to the pig skin without cutting off the pig skin. Cut the second knife down and then cut off the pig skin. Repeat.
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Put the cut sandwich meat into a suitable container, pour in a little dark soy sauce, and add a spoonful of brown sugar. The sweetness is based on your preference, and add as little as possible. Mix the dark soy sauce and brown sugar with the meat and marinate for a while, mainly for coloring.
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Red bean paste is ready. I bought the finished product directly and cut a suitable size opening on the packaging bag.
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Take a piece of sandwich meat, flatten it from the middle with your fingers, squeeze the red bean paste onto one side of the meat, and press it slightly with your fingers to make it stick to the meat piece.
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Then close the other side of the meat slices and press lightly with your fingers to stick to the bean paste.
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Place the meat with the bean paste on it, skin side down, and put it into a suitable round-bottomed bowl.
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Spread the mixed glutinous rice on the meat until it is completely covered.
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Put an appropriate amount of water into the steamer, and place the bowl with meat and glutinous rice on the steamer.
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Cover, turn on the steam over high heat, and steam over medium-high heat for one and a half hours. When adding water, you should consider the length of steaming. Add enough water at one time, and it is best not to open the lid during the process.
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Steamed pork with salsa.
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Take out the steaming bowl, place it on a plate of suitable size, and fasten it with both hands.
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Turn the steaming bowl over and carefully remove the steaming bowl. A fragrant plate of pork stuffed with sand is ready.
