Braised rice

Braised rice

Overview

Xian Shao Bai is one of the nine dishes. The pork belly is first boiled, fried and then steamed. This dish fully possesses the characteristics of Chuangwei, and it has the perfect combination of Sichuan dried pickled vegetables, black bean and sweet noodle sauce. In recent years, there are more and more ways to mix this white-roasted dish, including coarse-grain steamed buns. There are rice stews and so on. Shaobai with a strong Sichuan flavor is indispensable for the reunion dinner. Pair it with rice. It's fat but not greasy, simple and delicious.

Tags

Ingredients

Steps

  1. A piece of pork belly on behalf of the skin. Poke small holes with a toothpick. Add onion, ginger, garlic, and pepper, cook and set aside.

    Braised rice step 1

  2. While the meat skin is still hot, spread the sweet noodles on it, spread it evenly on the whole piece of meat, and then spread it with dark soy sauce.

    Braised rice step 2

  3. Put various spices and rapeseed oil in the pot. Fry it until fragrant and remove the spices. Leave oil behind.

    Braised rice step 3

  4. Turn the meat skin down, cover the pot and fry.

    Braised rice step 4

  5. Because the oil is warm and you are afraid of burning your hands, wait until the oil cools before opening the pot.

    Braised rice step 5

  6. After cooling, cut into thick slices. Spread flat on steaming tray.

    Braised rice step 6

  7. Dried pickles are placed on top of the meat. Steam the tempeh for 20 minutes to allow the aroma of pickles and pork belly to fully blend.

    Braised rice step 7

  8. Rice and cabbage in the pot.

    Braised rice step 8

  9. Heat the steamed ones until white.

    Braised rice step 9

  10. Delicious rice is ready.

    Braised rice step 10