[sichuan] Sichuan Salty Roasted White

Name: [sichuan] Sichuan Salty Roasted White
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g pork; 400g Winter tip; 5 tbsp Vegetable oil; 1 piece ginger; 3 pcs Dried chili; 1 tsp pepper; 3 tablespoons Soy sauce; 1 tablespoon Fermented rice

by Scattered 2011

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

Sichuan farmers’ banquets pay attention to “three steamed and nine buttons”, among which are “fried steamed pork”, “broiled pork”, “steamed pork elbow”, “roasted crispy pork”, “roasted white”, “Dongpo meat”, “buckle duck”, “buckle chicken” and “buckle meat” ~~
Shaobai is a special dish of Sichuan~~It has a strong local characteristic~~~It is a must-see for Sichuan folks~~
In my impression, Shaobai only appears in the red and white banquets in my hometown~~~
Besides, the blanching is still the finale, and the last few dishes of the banquet are usually served~~~
If you like to burn white, even if you are full, you will wait for burn white to appear, and then gobble it up~o(∩_∩)o~
~~
Because the cooking method is time-consuming, it is not often eaten~~
For this reason, the burnt white at the banquet is often eaten up as soon as it is on the table~~
And it often leaves the cheeks with fragrance, and the aftertaste is long~~
~~
Shaobai is not only loved by the majority of male compatriots~~
Even the female compatriots are obsessed with Shaobai~~
Shao Bai Shao Bai ~ ~ Not only meaty, fat but not greasy, soft waxy and salty ~~
Even the Dongjian inside is so fragrant that people can eat a few bowls of rice~~
~~
Moreover, after a long time of stewed and boiled fat, the content of saturated fatty acids will decrease, while the content of unsaturated fatty acids will increase, but the nutrients of the meat will not be lost~~
Eat in moderation, don’t worry about gaining weight~
~~
Nowadays, there are not many people who know how to cook white~~~
In addition to folk banquets, that is to eat in a stir-fry restaurant, or take out~~
And if you are in a foreign country, you don’t know how to do it~~~ Basically, you can’t eat boiled rice~
The hometown taste is slowly losing~~
~~
In the new year, I wish those who love me and those who I love auspicious luck, everything goes well~~~o(∩_∩)o~~~"

Ingredients

750g Pork
400g Winter Tip
5 tbsp Vegetable Oil
1 piece Ginger

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3 pcs Dried Chili
1 tsp Pepper

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3 tablespoons Soy Sauce

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1 tablespoon Fermented Rice

[sichuan] Sichuan Salty Roasted White

1. Prepare ingredients: pork, Dongjian, ginger; pork is best to buy third-line meat, because I did not buy third-line meat, so I use pork hind leg meat instead;

2. Pour an appropriate amount of water into the boiling pot and add the cleaned pork;

3. Boil the pork until the chopsticks can penetrate, remove and cool;

4. While cooking the meat, wash the Dongjian, squeeze the water and chop;

5. After cooling the pork, wipe off the water; coat the pork with a layer of fermented rice, wait for a while and then coat with a layer of dark soy for coloring;