Saobai, a local specialty of Sichuan Province, is a Sichuan-Shu folk can not help but taste delicious. Burnt white due to the complexity of the practice of time-consuming, so in the past the general New Year's festivals at home, the elderly will do, that is, the local people their own homes only some of the elderly will do this dish, usually in the fried food hall to eat or to buy outside. Online casually say some practice also said and buckle meat is the same is completely do not understand. Roasted white selected three lines of meat, especially on the shuttle skin is a technical work, talking about the techniques and experience is not years of hard work to achieve. Shuttle skin will directly affect the taste of the whole meat, fat but not greasy this is also the trick. In addition, the taste of roasted white is salty and fresh flavor with a little sweet, which also has the pepper's slight numbness.

Saobai Introduction Editor

Saobai [1] is an indispensable dish in the Sichuan agricultural

family feasts "three steamed nine buckles", the so-called "three steamed nine buckles" is a folk feast, including steamed pork, braised pork, steamed elbows, braised crispy pork, steamed pork, pork, pork, pork, pork, pork, pork, pork, pork, pork and pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork and pork. The so-called "three steamed nine buckles" is a folk feast, including steamed pork, braised pork, steamed elbow, roasted pork, roasted white pork, Dongpo pork, buckled duck, buckled chicken, buckled meat, etc., to the steaming and braising is mainly, affordable and fat.

Practice Editor

1. Ingredients: pork with skin, Yibin sprouts, red soy sauce (dark soy sauce), cooking wine, sugar, salt, oil, peppercorns, scallions.

Home-style roasted pork

Home-style roasted pork (20 pictures)

2. Put a suitable amount of water in a pot, add cooking wine, peppercorns and scallion knots and boil; put the whole piece of pork into the water and boil it for about 15 minutes, pick up the meat when it is ripe and drain it, and smear red soy sauce (dark soy sauce) on the skin of the meat.

3. Heat a small amount of oil in a frying pan or skillet and deep-fry the meat skin-side down until the skin is brownish-red; the skin should be browned and slightly blistered; then cut the meat into 6-cm-long, 3-mm-thick slices.

4. Mix the remaining red soy sauce (dark soy sauce), cooking wine, sugar and 1 tablespoon of the oil to make a sauce; dip the sliced meat in the sauce, and place the meat skin-side down in a large bowl.

5. Spread the Yibin sprouts on top of the sliced meat and press them down; steam the sliced meat in a steamer for 40-60 minutes, and when it's time to eat, use a large plate to snap on top of the bowl of steamed meat, flip it over, and remove the bowl.

Take the five-flower meat cut into one-centimeter-thick slices of meat, scalded and washed, boiled water in a roll and fished out, rinse floating foam, in a bowl of dried plum, add a variety of condiments, the meat is evenly placed on the dried plum, placed in a cage and steamed for 30 minutes.

Sprouted pork

1. Boil water for a large piece of skinned pork, put it in and cook it until it can be inserted with chopsticks, then take it out. Use a fork to tie small eyes on the surface of the meat skin, tie the denser the better, so that the fried skin will be fluffy, while hot on the surface of the meat skin to smear a little soy sauce.

2. Put more oil in the wok and heat it to 70-80% (the green smoke on the surface of the oil spreads to all sides and the oil surface is calm), put the whole piece of meat into the wok skin-side down and fry it. It is best to cover the pot with a lid so that the oil does not splash out and burn, turn down the heat a little, and brown the meat skin and drain the oil.

3. Put the whole piece of meat skin-side down into the water and soak until the skin is soft.

4. Cut the fried meat into pieces, each piece about 0.8 cm thick, skin side down, in a bowl row.