Sichuan style roasted white

Overview

People in Chongqing and Sichuan have a special affection for Shao Bai. Whether it is a festival or a banquet, this popular dish is indispensable. Shaobai always has strong regional cultural characteristics, because when you eat Shaobai, you will think of Chongqing and Sichuan. It is no exaggeration to say that a banquet without white cooking is incomplete. Shao Bai is generally divided into salty Shao Bai and sweet Shao Bai. The salty Shao Bai is usually made with bean sprouts from Yibin, Sichuan. The sweet Shao Bai is made with glutinous rice as a base, steamed with pork belly and bean paste. It is sweet but not greasy, fragrant and soft. As soon as it is served on the table, the aroma is overflowing and makes people salivate. In fact, the most satisfying thing about eating Shao Bai is putting a whole piece of meat into your mouth. A well-made Shao Bai is soft, glutinous and not greasy. Our family jokingly said that eating Shao Bai like eating radish is just like eating a radish, and it is only suitable to eat one piece at a time. The bean sprouts under the grill are also salty and fragrant with rice. The endless bean sprouts are used to make a bowl of pickled vegetable noodles, which will taste amazing. In fact, the status of Shaobai is indispensable in the Sichuan banquet. Every household makes it, but the taste of each household is somewhat different. Why? Because the bean sprouts pickled by yourself taste different. If you want to cook well, pickled bean sprouts are essential.

Tags

• hot dishes
• home cooking
• cooking wine
• light soy sauce
• old ginger
• old soy sauce
• pork belly with skin
• sprouts
• star anise
• white sugar
• peppercorns

Ingredients

Steps

1. 1 Prepare the raw materials in advance: for pork belly, it is best to choose meat that is not too fatty, and use a gun to singe the skin and clean it; for bean sprouts, it is best to pick them at home for a long time, so that they taste more fragrant. You can also choose dried winter vegetables

   

2. 2 Pour water into the pot, put the cleaned pork belly in cold water, add ginger slices, cooking wine, peppercorns, and star anise, boil and cook for 20 minutes to completely cut off the raw meat: adding peppercorns and star anise can not only remove the fishy smell of the meat, but also increase the aroma of the meat. Cook the meat until it is 5 times cooked. Do not throw away the boiled water, keep it for use

   

3. 3 Take out the cooked pork belly and drain the water. Apply a layer of dark soy sauce evenly on the surface for coloring

   

4. 4 Pour rapeseed oil into the pot and heat until 70%

   

5. 5 Put the pork belly that has been coated with soy sauce, skin side down, into the pot and fry until the skin turns brown and take it out

   

6. 6 The skin of the meat should be fried until brown and slightly bubbly before being taken out

   

7. 7 Put the fried pork belly into the water where the meat was first cooked and continue to cook for 5 minutes

   

8. 8 When there are small bubbles and wrinkles on the surface of the meat, take it out and drain it

   

9. 9 Cut the cooked pork belly into slices of about 0.5 cm

   

10. 10 Prepare the sauce. Mix 30g light soy sauce, 10g dark soy sauce and 5g sugar evenly to make the sauce. Arrange the meat slices neatly with their backs facing down in a bowl, then pour the sauce evenly

    

11. 11 Then spread the prepared bean sprouts on the meat slices

    

12. 12 Place it in a pressure cooker and cook for 1 hour, then it is ready to eat

    

13. 13 The finished product comes out of the oven. In fact, it is better to boil it until it is boiled. The longer it is steamed, the better it is