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.
9.
Then put in an appropriate amount of winter sharp crushed.
10.
Put the bowl with the ingredients in the steamer, and steam in a hot pot on cold water for about 90 minutes.
11.
The steamed boiled white, buckle upside down on the plate.
Tips:
Sichuan Dongjian must be used to make Sichuan Shaobai, and it must be with a strong flavor of Dongjian.
