Buckle Meat
by Tail's Kitchen
Favorite
Difficulty
Normal
Time
1h 30m
Serving
3
Kourou is a common home-cooked dish. The "knuckle" of kourou refers to the process in which the meat is steamed and poured into a bowl. The most famous buckle meat is Mei Cai buckle meat, and there is a similar method in Sichuan cuisine, which is called salty roasted white. Salted roasted white is one of the banquet dishes in Sichuan cuisine. Although there are also high-end banquet dishes such as Gongguan dishes in Sichuan cuisine, the more common ones are the three-steamed nine-button banquet dishes. In Sichuan, especially in the rural areas, all weddings and funerals, such as weddings and funerals, must have dozens of tables, called "Nine Bowls", which is actually a dam banquet or a flowing water table. For a banquet with dozens of tables, cooking is definitely not realistic, so steamed, fried and stewed dishes are the right choice. The so-called three steamed nine buckles, three steamed refers to steamed, powder steamed, dry steamed, steamed meat, salty white, sandwiched with sand are the representative dishes of dry steaming. It is strange that in other regions it is called Kourou, but in Sichuan it is a very unique name-salty roasted white. There is a saying because in the past, when making banquets, you killed a pig, and every piece of meat was sent to the market. The salty white and sandy meat were all fat and thin, hard pork belly. The so-called white refers to fatty meat. To burn white means to burn white meat. Indeed, in the past, the salty-boiled white all used hard five-flowered five-flowers. Now that they pay attention to health and wellness, they have changed to the fat and thin half-and-half five-flowered five-flowered flowers. Health is very important, but food is always the right thing to do with health. I would rather choose to eat two slices less and use a little fatter hard pork belly. There is no other reason, only the word "moisturize".
