Sichuan salted braised white rice
What is white burning? It is a special dish in Sichuan and Chongqing. It is one of the traditional dishes of three steams, nine buckles and eight bowls, that is, the northern buckled meat. "Xianshaobai" is the name of Sichuan people. The raw materials and practices are similar to those of the plum vegetables and pork in Hakka dishes. Of course, there is also the "sweet Shaobai" corresponding to the "salty Shaobai". An important raw material for Sichuan's salty Shaobai is Yibin sprouts, which must be produced in Yibin, Sichuan. The greatest beauty of this dish is that the sprouts will suck away the greasy streaky pork. The meat is not greasy, and the dishes are full of meat flavor. While the sweet Shaobai is made of glutinous rice, steamed with streaky pork and bean paste. It is sweet but not greasy, smooth and soft.1. When you buy streaky pork, you'd better buy a large piece instead of a small one. It's more convenient to cut when frying.2. The function of soaking is to soften the meat skin so that it can be cut into pieces. Because the meat skin has been fried hard when fried in the oil pan, it is easy to cut off the meat skin when cutting without soaking in hot water. So this step must be taken.3. The best choice of oil is rapeseed oil, which will be more fragrant and the color of meat skin will be more beautiful.4. It should not be cut too thin, so that the meat skin and fat part can be steamed during steaming.5. Fried pork skin is "dangerous" in one step. It is recommended to cover the pot and turn up the fire to avoid hurting innocent people. Be careful!
Step 1 . Boil the pot of water, add ginger slices, and put the whole piece of streaky pork with skin into water until it is seven to eight mature
Step 2 . After picking it up, put a layer of soy sauce on the meat skin while it is hot and dry it (if it is not dried, the oil will be splashed everywhere when frying in the next step)
Step 3 . Heat the pot, pour in an appropriate amount of edible oil, fry the meat skin down in the pot until the meat skin is brownish red, and then pick it up. The meat skin should be fried so that it is brownish red and slightly foaming
Step 4 . This is the fried meat. See if the color is already very good-looking, and the skin is slightly wrinkled
Step 5 . Pick up the fried meat, boil it in cold water, turn off the fire and soak it.
Step 6 . You can see that the skin of the cooked meat has blistered, so the steamed meat skin is slightly wrinkled, which is convenient to cut when cutting
Step 7 . Leave a little oil in the pot and add 2 tablespoons of sugar
Step 8 . Turn off the fire after frying out the caramel color, add an appropriate amount of raw smoke and turn off the fire
Step 9 . Finely chopped ginger
Step 10 . Cut the meat into the desired thickness and size (don't cut it too thin. Steam the meat skin and fat part during steaming
Step 11 . Put the cut meat into the sugar pan and put the sauce on it
Step 12 . Stack the meat evenly in a bowl
Step 13 . Prepare Yibin sprouts, (if you can't buy them, you can use dry pickles or winter vegetables)
Step 14 . Cover the sprouts on the stacked streaky pork, sprinkle with ginger and some dried pepper
Step 15 . Steam in a pot, bring to a boil over high heat, and then turn to medium heat for 1 hour
Step 16 . After steaming, buckle it upside down in the plate. A plate of bright, oily, sticky but not greasy white (braised meat) is finished. This process seems complicated, but it's not so difficult to do it step by step!
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