Sichuan Burnt White

Sichuan Burnt White

by 0 Zucchini 0

4.9 (1)
Favorite
1

Difficulty

Easy

Time

1h 30m

Serving

3

Salty roasted white is a famous dish of the Han nationality in Sichuan. It is one of the most distinctive dishes in Sichuan cuisine. This dish is famous for its tender noodles, salty and fresh and sweet, and mellow taste. The same roast adds a special flavor.

Ingredients

Sichuan Burnt White

1. Boil the pork until it is eighty mature, add salt, shallots, pepper and ginger and cook together

Sichuan Burnt White recipe

2. Wash the sprouts and cut into sections

Sichuan Burnt White recipe

3. Put oil in the pot, add Chinese pepper and dried chili and stir fry until fragrant, pour in the sprouts, add a little soy sauce when stir fry, to enhance the flavor, color and fragrance

Sichuan Burnt White recipe

4. Set aside

Sichuan Burnt White recipe

5. Put a little oil and brown sugar in the pot to make bubbles

Sichuan Burnt White recipe

6. The cooked meat is seared inside and the skin becomes black and red

Sichuan Burnt White recipe

7. Slice the seared meat

Sichuan Burnt White recipe

8. Mix the juice with soy sauce, vinegar, and brown sugar, and pass each piece of meat in the adjusted juice

Sichuan Burnt White recipe

9. Place the skin down in the bowl and place the fried sprouts evenly on top of the sized meat

Sichuan Burnt White recipe

10. Steam over water for 1 hour

Sichuan Burnt White recipe

11. After steaming, cover it with a larger bowl or plate and quickly turn it over.

Sichuan Burnt White recipe

Tips:

Be careful when turning it so as not to spill out the juice.

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