Sichuan Salty Braised White
1.
Boil water in a pot, add sliced ginger, put the whole piece of pork belly with skin into the water and cook until it is mature
2.
After picking it up, apply a layer of soy sauce on the skin while it is still hot, and let it dry. If it is not dry, oil will splash around during the next step of frying.
3.
Heat up the pan, pour in the right amount of cooking oil, put the skin down into the pan and fry until the skin is brown and red, and the skin should be fried until brown and red and slightly bubbling
4.
This is deep-fried meat. Look at the color. The skin is slightly wrinkled.
5.
Pick up the fried meat, put it in cold water and boil, turn off the heat and soak
6.
You can see that the skin of the boiled meat has been blistered, so that the skin of the steamed meat is slightly wrinkled, and it is easy to cut when cutting.
7.
Leave a little rapeseed oil in the pot, add 2 tablespoons of sugar
8.
After fry the caramel color, turn off the heat, add an appropriate amount of light soy sauce and turn off the heat
9.
Finely chop ginger
10.
Cut the meat to the desired thickness and size, not too thin, the skin and fat part will be steamed during steaming
11.
Put the cut meat into a frying sugar-colored pot and spread the sauce evenly
12.
Put the meat evenly in the bowl
13.
Prepare Yibin sprouts, if you can’t get them, you can use dried pickles or winter vegetables
14.
Cover the sprouts on the placed pork belly, sprinkle with ginger and dried peppercorns.
15.
Steam in a pot, turn to medium heat and steam for 1 hour after high heat
16.
After being steamed, it will be buckled upside down in the plate. A plate is bright and clear, greasy, sticky but not greasy. The roasted white (cut meat) is finished. This process seems complicated, but in fact, it will be done step by step. It's not that difficult
Tips:
1. When buying pork belly, it is best to buy a large piece, not a small piece, so that it is more convenient and easy to cut when it is fried;
2. The function of soaking is to soak the skin soft so that it can be cut into pieces, because the skin has already been deep-fried in the frying pan. If you don't soak in hot water, it is easy to cut the skin off. So this step cannot be less;
3. It is best to choose rapeseed oil as the oil, it will be more fragrant and the color of the skin will be better;
4. Don't cut too thin, so that the skin and fat part will be steamed during steaming;
5. The first step of frying the pork skin is more "dangerous". It is recommended to cover the pot and turn on the fire to avoid harming the innocent. Be careful.
