Salty roasted white
Overview
Hehe I have always wanted to share my dishes with everyone but I always forget to take pictures. This time I finally took a few pictures. Hehe, let me post one of my favorite Shao Bai
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Ingredients
Steps
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Wash the pork belly, put it into boiling water, add a little ginger slices and a few peppercorns and cook until it is cooked
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Remove and drain
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Apply dark soy sauce evenly to the body. It is best to add some brown sugar to the dark soy sauce so that the color will be more beautiful later
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After all the meat is evenly coated, heat the oil to 70% heat, turn it to low heat, then put the meat into the oil pan and fry
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Fry until golden brown, take it directly into a basin filled with cold water, put the meat with the skin side facing the water
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After the meat has cooled, pick it up again and drain the water
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Cut into pieces about 2 mm thick and place them neatly with the back facing the plate containing the meat
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Meat plating
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Appropriate amount of bean sprouts (if you use Yibin bean sprouts bought outside, add less dark soy sauce, because bean sprouts are very salty), three tablespoons of dark soy sauce, a little light soy sauce, a dozen peppercorns, if you have oily chili pepper, add some, ginger particles, mix well, and spread evenly on top of the pork belly
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After laying it out, put it into a boiling steamer and steam it for 50 minutes before taking it out
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After taking it out, place a plate larger than the steaming plate on the steaming plate, flip it over, and the salty roasted white rice is served
