【Sichuan】Sichuan salty roasted white
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~~~
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