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 hot, and let it dry (if it is not dried, 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, boil it in cold water, turn off the heat and soak it.
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 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.
The cut meat is put into a frying sugar-colored pot, and all the sauce is smeared on it.
12.
Put the meat evenly in the bowl
13.
Prepare Yibin sprouts, (if you can't buy it, 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 the pot, turn to medium heat and steam for 1 hour after the high heat is boiled
16.
After being steamed, it is turned upside down in the plate, a plate is bright, clear, oily, sticky but not greasy, and the cooked white (cut meat) is finished. This process may seem complicated, but in fact, it is not that difficult to step by step after doing it!
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 easier to cut during frying.
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 parts 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!
