Homemade recipe for salty roasted white rice

Overview

Xian Shao Bai is a famous Han Chinese dish in Sichuan. Salted Shao Bai is a must-have dish during the Chinese New Year and when serving wine. The meat is fat but not greasy, and has the fragrance of pickles. The pickles absorb the fat and aroma of the meat. The two combinations complement each other.

Tags

• hot dishes
• brown sugar
• old soy sauce
• onions
• pork belly
• salted vegetables
• star anise
• zanthoxylum bungeanum
• ginger
• glutinous rice

Ingredients

Steps

1. 1 Wash the pork belly, put it in a pot of water, add star anise, chopped ginger and scallions, and cook for 15-20 minutes. Wash and chop the salted vegetables, slice the ginger, fry in oil and set aside.

   

2. 2 Add dark soy sauce and brown sugar to make a juice and apply it on the skin of the meat two or three times.

   

3. 3 Put a little oil in the pot and fry the skin side of the meat until it turns brown.

   

4. 4 After slicing the meat, add the remaining brown sugar and a little fermented glutinous rice juice, and coat the meat slices about 2 or 3 mm thick with the juice. Boil half a pot of water in a steamer.

   

5. 5 Put the meat skin down into a small bowl, and cover it with fried chopped salted vegetables. Once the water in the steamer boils, steam it. It will take about 20 minutes. (If it is not soft and glutinous, you can steam it for a while)

   

6. 6 After steaming, just flip it over and place it on a plate.