Burnt white

Scrape off the hair of the Sanxian Pork and wash it, then put it into cold water, add onion, ginger, pepper and cooking wine and bring to a boil over high heat.

When the three-strand pork is cooked until it is nine-tenths of a degree cooked, take it out, wipe off the water from the fished-out meat, and spread brown sugar on the meat skin while it is hot, so that the meat skin is evenly coated with brown sugar. Then put oil in the pot, and when the oil is 60 to 70% hot, put the brown sugar-coated meat skin into the oil and fry.

Fry the meat skin until dark brown and take it out.

Cut into thick slices, put skin side down into a bowl.

Add a little soy sauce and cooking wine to the cut meat.

Wash the bean sprouts, squeeze out the water, chop them into small pieces, put the bean sprouts into a pot over low heat, add ginger, Sichuan peppercorns, a little sugar and MSG and stir-fry evenly until the water in the bean sprouts is dry.

Place the fried bean sprouts cover on top of the meat, squeeze it slightly with your hands to make the bean sprouts and meat firmer, so that the steamed shape will look good.

Add water to the pot, put the bamboo steamer on it, turn on high heat, bring the water to a boil, and put in the bowl with the meat and bean sprouts.

Cover and steam over high heat for about three hours.

Take out the steamed white rice, cover it with a plate, and put it on the plate.

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