【Mei Cai Braised Pork】Salty Braised White

Overview

Shao Bai is a Sichuan specialty dish. It is a Sichuan folk dish with strong local characteristics. It is always available at every banquet and is representative of Sichuan cuisine. Shao Bai is generally divided into salty Shao Bai and sweet Shao Bai. The salty Shao Bai usually uses bean sprouts as a base, while the sweet Shao Bai uses glutinous rice as a base. The raw materials of this dish are very simple, just three-strand meat and bean sprouts. It is a special dish in Sichuan and a representative Sichuan folk dish with strong local characteristics. It is a must for every banquet. Shao Bai is generally divided into salty Shao Bai and sweet Shao Bai. The salty Shao Bai is usually made with bean sprouts as the base and steamed pork belly on top. The ingredients for this dish are simple. Just three-strand meat and bean sprouts

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• lunch
• famous dishes
• braised soy sauce
• pork belly
• sprouts
• zanthoxylum bungeanum
• ginger slices

Ingredients

Steps

1. 1 I can't buy sprouts in the north. For the bean sprouts, I use lotus cabbage and make it myself. Slaughtered to pieces

   

2. 2 The meat should be firm third-string meat, without pig breasts; cook the meat while it is still hot and color it with braised soy sauce; put it in the oil pan, skin side down, and fry

   

3. 3 The meat slices are arranged like this

   

4. 4 At the bottom of the bowl, pour 2 tablespoons of soy sauce and ginger slices

   

5. 5 Just put the bean sprouts on top of the meat slices, pour a little broth and soy sauce

   

6. 6 Wait for the water to boil, turn on high heat, and steam for an hour