Sichuan Salty Braised White

Sichuan Salty Braised White

by Heart clear as water and pale as clouds

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

What exactly is burning white? It is a special dish in Sichuan and Chongqing. It is one of the traditional dishes in eight bowls with three steamed and nine buckles. "Salt roasted white" is the name of Sichuanese. The raw materials and methods are similar to those in Hakka cuisine. Of course, “salted roasted white” corresponds to “sweet roasted white”. An important raw material for Sichuan’s salted roasted white is Yibin’s sprouts, and it must be the “Yibin sprouts” produced in Yibin, Sichuan. The biggest beauty is that the sprouts absorb the greasiness of the fatty pork belly, all the meat is not greasy, the vegetables are full of fragrant meat, and the sweet white is the base of glutinous rice, and the pork belly is steamed with bean paste. It is not sweet. Greasy, fragrant and soft.

Ingredients

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

Sichuan Salty Braised White recipe

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.

Sichuan Salty Braised White recipe

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

Sichuan Salty Braised White recipe

4. This is deep-fried meat. Look at the color. The skin is slightly wrinkled.

Sichuan Salty Braised White recipe

5. Pick up the fried meat, put it in cold water and boil, turn off the heat and soak

Sichuan Salty Braised White recipe

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.

Sichuan Salty Braised White recipe

7. Leave a little rapeseed oil in the pot, add 2 tablespoons of sugar

Sichuan Salty Braised White recipe

8. After fry the caramel color, turn off the heat, add an appropriate amount of light soy sauce and turn off the heat

Sichuan Salty Braised White recipe

9. Finely chop ginger

Sichuan Salty Braised White recipe

10. Cut the meat to the desired thickness and size, not too thin, the skin and fat part will be steamed during steaming

Sichuan Salty Braised White recipe

11. Put the cut meat into a frying sugar-colored pot and spread the sauce evenly

Sichuan Salty Braised White recipe

12. Put the meat evenly in the bowl

Sichuan Salty Braised White recipe

13. Prepare Yibin sprouts, if you can’t get them, you can use dried pickles or winter vegetables

Sichuan Salty Braised White recipe

14. Cover the sprouts on the placed pork belly, sprinkle with ginger and dried peppercorns.

Sichuan Salty Braised White recipe

15. Steam in a pot, turn to medium heat and steam for 1 hour after high heat

Sichuan Salty Braised White recipe

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

Sichuan Salty Braised White recipe

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.

Comments

Similar recipes

Twice Cooked Pork with Garlic Sprouts

Garlic Sprouts, Pork Belly, Ginger

Pork Belly Soup

Pork Belly, Tremella, Sliced Ginger

Stir-fried Seasonal Vegetables

Pork Belly, Green Pepper, Pleurotus Eryngii

Stir-fried Seasonal Vegetables with Shrimp

Shiitake Mushrooms, Broccoli, Pork Belly

Sweet Pepper Tofu and Minced Pork Omelet Rice

Bell Pepper, Dried Tofu, Pork Belly