The sword is burned white

Overview

Hometown is overflowing, and the fat but not greasy broadsword is burning white. Da Dao Shao Bai is the most common banquet dish in my hometown. I made this dish before Father’s Day to remember my father! Be well!

Tags

• hot dishes
• old man
• chongqing cuisine
• lunch
• famous dishes
• cooking wine
• dried sea pepper
• light soy sauce
• msg
• meat
• old soy sauce
• oyster sauce
• pepper noodles
• white sugar
• winter vegetables
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Three-strand meat, winter vegetables.

   

2. 2 After washing the meat, put it into the pot under cold water, add pepper noodles, ginger slices and cooking wine and cook;

   

3. 3 When chopsticks can penetrate the meat slices, remove the meat;

   

4. 4 Wipe off the water and spread dark soy sauce around the meat while it is still hot;

   

5. 5 Put the meat skin into a frying pan and deep-fry the other sides lightly; (the scene is tragic, picture omitted)

   

6. 6 Soak in cold water for about a while;

   

7. 7 Cut into large thick slices;

   

8. 8 Add pepper noodles, MSG, oyster sauce, and light soy sauce;

   

9. 9 Mix thoroughly;

   

10. 10 Place the meat skin side down in a large bowl.

    

11. 11 Cut winter vegetables into cubes, soak and rinse;

    

12. 12 Use a little oil, stir-fry the Chinese prickly ash, dried sea pepper, and ginger until fragrant, then add the winter vegetables and sugar and stir-fry;

    

13. 13 Pour it out flat on the meat side and sprinkle with pepper.

    

14. 14 Put it into the pressure cooker;

    

15. 15 Press the pot for 20 minutes;

    

16. 16 After the steamer is steamed, put the steamer into the steamer;

    

17. 17 Cover and steam for 10 minutes, then turn off the heat and simmer for 10 minutes.

    

18. 18 Put the bowl back on the big plate;

    

19. 19 Take the bowl;

    

20. 20 That’s it.