Sichuan Famous Dishes: Salty Braised White

Name: Sichuan Famous Dishes: Salty Braised White
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2000g Pork belly with skin; 200g Winter tip; Some Fermented rice; Some Soy sauce

by Scattered 2011

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

Salted roasted white is one of the most distinctive dishes in Chinese cuisine and Sichuan cuisine. It uses pork belly as the main ingredient. The cooking technique of salted roasted white is mainly steaming. The taste is salty and umami. The main ingredient in the dish is Xufu sprouts, a special product of Yibin, Sichuan (called Xufu in ancient times). It is famous for its tender noodles, savoury and fresh, sweet and mellow. Special flavor.
For this "Famous Sichuan Dishes: Salty Braised White", I used Dongjian, a specialty of Sichuan Zizhong. In our hometown’s salty roasted white, Dongjian is used as a side dish, which can be regarded as a special dish. "

Ingredients

Sichuan Famous Dishes: Salty Braised White

1. After washing the pork belly with skin, divide it into five portions and cook in cold water;

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

3. Prepare a small amount of fermented wine;

4. A small amount of soy sauce;

5. After the boiled pork belly has cooled slightly, put on the fermented rice;

6. Spread a layer of soy sauce evenly inside and out;

7. 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;

8. Put the fried pork belly in cold water and stir;

9. After washing Dongjian, drain the water and chop for later use;

10. The cooled pork belly is wiped dry, sliced with the pork slices facing down, and placed in a slightly deeper basin;

11. Add a little soy sauce to taste;

12. Put winter tip on top of pork belly;

13. Put the pork belly in a pot, boil the water in a pot, and steam it over high heat; if it is steamed, it can be kept for about 1 month as long as it is stored properly. When eating, put it in the pot and steam it over water.

Tips:
1. You can cook some more at one time. During the Spring Festival, serve as a treat, steamed and eaten;

2. The pork belly is coated with a layer of fermented rice, which can make the roasted white taste more fragrant and waxy;