Sichuan nine bowls of sand meat, also known as sweet boiled white. Sweet boiled white is a traditional Sichuan cuisine, which belongs to Sichuan cuisine. The main ingredients are pork belly, glutinous rice and red bean paste. Steam the bean paste into the sliced meat until it becomes soft, and serve it as dessert.

The name of the dish is very unique. It tastes fresh, sweet and waxy, plump and beautiful, bright red in color, rich in salty taste, soft and moderate in harrow, fat but not greasy. Good color, smell and taste, deeply loved by local people.

Sichuan cuisine is one of the four major cuisines of Han nationality in China. Originated from ancient Bashu, it is mainly popular in southwest China and Hubei. Sichuan cuisine is found in most parts of China. Sichuan cuisine is the most distinctive cuisine in China, and it is also the largest folk cuisine, also known as people's cuisine.

Production method:

Scrape the ribs clean, blanch them with clear water, remove the oil and water from the epidermis, and cool them with a layer of sugar red while they are hot. Wash glutinous rice, steam it into glutinous rice in a cage, stir in 50 grams of brown sugar while it is hot, add cooked lard 15 grams and mix well.

Bean paste (which can be boiled and chopped with other miscellaneous beans) is put into a pot and stir-fried with cooked lard, stir-fried with brown sugar a few times, picked up and cooled for later use. Cut the meat into 5 cm long, 3 cm wide and 0.5 cm thick sandwich pieces (the first piece is cut until the skin is not cut, and the second piece is cut).

Put a portion of fried bean paste in the middle of each piece of meat, put it in a steaming bowl, 4 pieces are zigzag, then add glutinous rice and steam it until cooked. When eating, turn the buckle into a plate and sprinkle with sugar.