【Sichuan】Sichuan salty roasted white

Overview

Sichuan farm banquets pay attention to three steamings and nine buckles, including steamed pork with vermicelli, braised pork, steamed elbows, roasted crispy pork, braised Dongpo pork, duck, chicken and chicken~~ Shaobai is a special dish of Sichuan~~ It has strong local characteristics~~~ It is a must-eat delicacy among Sichuan and Sichuan people~~ In my impression, Shaobai only appears in red and white banquets in my hometown~~~ And the roasted white is the grand finale, usually the last few dishes of the banquet are served~~~ If you like roasted white, even if you are full, you will wait for the roasted white to appear, and then devour it~o(∩_∩)o~ ~~ Because the roasted white is time-consuming to make, it is not often eaten~~ For this reason, the roasted white at a banquet is often eaten as soon as it is served~~ and it often leaves a fragrant aroma on the teeth and cheeks, with a long aftertaste~~ ~~ Shao Bai is not only loved by the majority of male compatriots~~ Even female compatriots are fond of Shao Bai~~ Shao Bai Shao Bai~~ Not only is the meat fragrant, fat but not greasy, soft, glutinous and salty~~ Even the winter tips inside are so fragrant that one can eat several large bowls of rice~~ ~~ Moreover, the content of saturated fatty acids in fat meat that has been stewed for a long time will decrease, and unsaturated fatty acids will increase, but the nutrients of the meat will not be lost~~ Eat it in moderation, and you don’t have to worry about gaining weight~ ~~ Nowadays, there are not many people who can cook Shao Bai~~~ Except for folk banquets, that is, eating in stir-fry restaurants or taking out~~ And if you are in a foreign country and you don’t know how to cook~~~then you basically can’t eat Shao Bai~ The taste of hometown is slowly losing~~ ~~ In the new year, I wish those who love me and the people I love good luck and everything goes well~~~o(∩_∩)o~~~

Tags

• hot dishes
• home cooking
• chinese banquet
• sichuan cuisine
• dongjian
• dried chili pepper
• old ginger
• old soy sauce
• pork
• zanthoxylum bungeanum
• vegetable oil
• wine

Ingredients

Steps

1. 1 Prepare the ingredients: pork, winter tips, and old ginger; for pork, it is best to buy three-strand meat. Since I didn’t buy three-strand meat, I used pork hind leg meat instead;

   

2. 2 Pour an appropriate amount of water into the cooking pot and add the washed pork;

   

3. 3 Cook the pork until chopsticks can penetrate it, remove and cool;

   

4. 4 While the meat is cooking, wash the winter tips, squeeze out the water and chop them into small pieces;

   

5. 5 Cool the pork, wipe off the water; apply a layer of fermented wine on the pork, wait for a while and then apply a layer of dark soy sauce for color;

   

6. 6 Heat the wok, then pour in an appropriate amount of vegetable oil to heat;

   

7. 7 After the seasoning on the pork is dried, put it into the oil pan and fry until it changes color;

   

8. 8 Soak the fried pork in cold water for about 20 minutes;

   

9. 9 Scrape off the black matter on the pork, slice it into slices, put the skin side down into a bowl;

   

10. 10 Add an appropriate amount of dark soy sauce to make the pork taste better;

    

11. 11 Put winter tips in the pork bowl, sprinkle with minced ginger, minced dried chili pepper, and Sichuan peppercorns;

    

12. 12 Put the white bowl into the steamer and steam it with cold water for 40 minutes;

    

13. 13 Steamed and cooked, turn it upside down and serve immediately.