Burn White

Name: Burn White
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly with skin; 200g Sprouts; 1 piece ginger; 30g Soy sauce; 5g Peppercorns; 3 pcs star anise; 5g Sugar; Some Cooking Wine

by Food Fun Vegetable House

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The people of Chongqing and Sichuan have a special affection for Shaobai, whether it is for New Year's holidays or banquets, this popular dish is naturally indispensable. Shaobai always has strong regional cultural characteristics, because when you eat Shaobai you will think of Chongqing and Sichuan. It is no exaggeration to say that a banquet that is not burnt is an incomplete banquet. [Welcome to exchange food, please search WeChat public account: "Shiqu Cai Caiwu" or directly add "EJM2467"]

Shaobai is generally divided into salty roasted white and sweet roasted white. Salty roasted white is usually made with sprouts from Yibin, Sichuan; while sweet roasted white is made with glutinous rice and steamed with pork belly and bean paste. It is sweet but not greasy and smooth. Soft and waxy. The aroma is overflowing as soon as it is served on the table, making people salivate.

In fact, the most satisfying thing about eating Shaobai is to put a whole piece of meat in your mouth. The cooked white meat is soft and glutinous, and it must not be greasy. Our old family jokingly said that eating Shaobai in this way is like eating radishes, and one bite is good. The sprouts under the boiled white are also served with salty fragrant rice. The unfinished sprouts are used to make a bowl of pickle noodles, and it feels delicious.

In fact, the status of Shaobai is indispensable in the Sichuan banquet "Three Steamed Nine Buckles". Every household will make it, but the taste of each house will be different. Why, because the sprouts pickled by themselves taste different. If you want to cook well, pickled sprouts are indispensable.

Ingredients

Burn White

1. Prepare raw materials in advance

Talking: It’s best to choose pork that is not too fat, and use a gun to clean the skin of the skin; the sprouts are best marinated in your own for a long time, so that it tastes delicious, you can also choose dried winter vegetables

2. Pour clean water into the pot to clean the cleaned pork belly in a cold water pot, add ginger, cooking wine, peppercorns, and star anise to boil and cook for 20 minutes. It is completely broken. The addition of peppercorns and star anise can not only remove the fishy smell of the meat, It can also increase the aroma of the meat. Cook the meat until it is 5 mature. Don't pour out the water after cooking. Keep it and use

3. Remove the boiled pork belly and drain the water. Spread an even layer of dark soy on the surface to color it

4. Pour rapeseed oil in the pot and heat to 70%

5. Put the soy sauced pork belly into the pan and fry it until the skin is brown and red.

6. Remove the skin after frying until it becomes brownish red slightly bubbling

7. Put the fried pork belly into the water where you just started cooking the meat and continue to cook for 5 minutes

8. Remove and drain the water when there are small bubbles and wrinkles on the surface of the meat

9. Cut the cooked pork belly into 0.5 cm slices

10. Cut the cooked pork belly into 0.5 cm slices

11. Prepare the sauce, mix 30g light soy sauce, 10g soy sauce, and 5g sugar to make a flavored sauce. Place the meat slices with the back side down neatly in a bowl, and then evenly pour the sauce