Salty White

Name: Salty White
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 2500g Pork belly; 200g Winter vegetables; Some White wine; 2 tbsp Soy sauce; 2 pieces ginger; 5 cloves garlic; Some water; 100ml Vegetable oil

by 18LS28xgl Scattered

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

Shaobai, a special dish of Sichuan, is a Sichuan folk dish with strong local characteristics. Whether it is celebrations or celebrations, Shaobai is an indispensable banquet dish. Shaobai is generally divided into salty roasted white and sweet roasted white. Salty roasted white is usually based on sprouts from Yibin, Sichuan. However, in our hometown, Dongjian is usually used as a primer. Dongjian is made by pickling and fermenting loquat leaf greens (also called winter vegetables), which is unique to Zizhong. It was well-known throughout the country during the Daoguang period of the Qing Dynasty and was exported to Beijing and Shanghai. The burnt white base with winter tip is fragrant, fragrant, fat but not greasy, fragrant and soft, it is mouth-watering!

Ingredients

2500g Pork Belly
200g Winter Vegetables
Some White Wine
2 tbsp Soy Sauce

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2 pieces Ginger

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5 cloves Garlic

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Some Water

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100ml Vegetable Oil

Salty White

1. After washing the pork belly with skin, divide it into six parts and cook under cold water

2. Boil the pork belly until the chopsticks can be easily penetrated, then you can pick it up

3. After the boiled pork belly has cooled slightly, put on white wine

4. Spread a layer of light soy sauce, evenly inside and out

5. Pour oil into the pan, put the pork belly into the pan to fry, put the skin side into the pan first, and then turn it over

6. Put the fried pork belly in cold water and stir it up

7. After cooling, the pork belly is wiped dry, sliced, the pork slices face down, and put into a slightly deeper basin

8. Add soy sauce to taste

9. Winter vegetables cut on top of pork belly

10. Then put some ginger and minced garlic

11. Put the pork belly in a pot, boil the water in the pot, and steam it over high heat

12. The steamed boiled white can be stored for about 1 month as long as it is stored properly. When it is eaten, put it in the pot and steam it over water; let’s say an episode, this time I made 5 servings of boiled white. I turned over the burnt white, it's very beautiful, but what I thought at the time was that there is still burnt white. I will take a photo of the result later, and then I just took a random photo. In the end, I was sad, and the remaining one Burning white was turned left and right by someone, and then turned into the appearance of the previous step, which made me feel distressed and stomped my chest.

Tips:
1. Boiled white is best to be cooked in winter and is easy to store; white can be made more at one time, used for hospitality, steamed and eaten;
2. A layer of fermented pork belly can make the roast white taste more fragrant and waxy; if you don't have fermented rice, you can also use white wine instead.