Sichuan Burnt White

Name: Sichuan Burnt White
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Pork belly; 600g Winter tip; 20g ginger; 30g Soy sauce; 10g Fermented rice; 1000g Vegetable oil

by Samsuŋ❤

5.0 (1)

Favorite

2

Difficulty

Hard

Time

2h

Serving

2

Shaobai is a special dish in our hometown, and it is often seen in rural banquets. Its fragrance is not greasy, and its soft, waxy, salty and fresh taste is very popular with the public. In fact, it is very simple to cook white, as long as you choose the rich flavor of Dongjian, you will be more than half the success.

Ingredients

Sichuan Burnt White

1. Prepare raw materials: pork belly, Sichuan Dongjian, ginger.

2. After washing the pork belly, cut into meat pieces of appropriate length and cook them in a pot of cold water.

3. Wash Dongjian and squeeze dry water and chop, wash and chop ginger.

4. Take out the cooked pork belly, prepare soy sauce and fermented rice.

5. The pork belly is spread evenly with distilled rice and then dried, then spread with soy sauce, and dried again.

6. Pour an appropriate amount of vegetable oil into the wok to heat, add the pork belly and fry until browned, with the pork belly facing down.

7. The fried pork belly is served, let it dry until it is not hot, and soak in water for about 1 hour. The amount of water should completely submerge the pork belly.

8. The submerged pork belly is cut into evenly thick slices of meat, put into the bottom of the bowl and arranged, and then pour an appropriate amount of soy sauce on the slices.