Boiled white is a folk steamed dish in Sichuan and Chongqing. According to different tastes, it can be divided into salty boiled white and sweet boiled white, sweet boiled white with glutinous rice and salty boiled white with sprouts. In other provinces, some are called braised pork with plum vegetables, and some are called thousand pieces of meat. Different names, the practice is basically the same.

Anyway, prepare the following ingredients:

Pork belly 500 grams

Yibin sprouts (or dried prunes) 1 package

2 tablespoons soy sauce

Soy sauce 1 spoon

Sugar 1 spoon

Cooking wine 1 spoon

1 spoon oyster sauce

Onion 1 root

2 octagons

2 pieces of cinnamon

3 fragrant leaves

Ginger 1 small pieces

Garlic 1-2 petals

A little dried pepper

The details are as follows:

1, pork belly in cold water, add cooking wine, ginger slices, green onions, dried peppers, star anise, cinnamon and fragrant leaves, boil over high fire, cook until it is 8 minutes cooked (easy to penetrate with chopsticks), take it out and let it cool, clip off the pig hair on the surface with a clip, and make a hole in one side of the pig skin with a toothpick (or make a hole with a professional steak needle faster).

2. Boil the oil in the pot, add the yellow rock sugar, stir with a spatula, boil the rock sugar with low fire and fry it brown. Watch the time, or it will burn. Do it a few times more, and you can grasp the time.

3. Put the dried pork belly, skin down, into the pot, fry for a while, color the skin and the surrounding area, then take it out and let it cool.

4. Cut the cold pork belly into 5mm slices, put them in a bowl, add 1 tbsp soy sauce, 1 tbsp soy sauce and 1 tbsp oyster sauce to taste and color again, and then spread the pork belly piece by piece at the bottom of another bowl, paying attention to the fat side down and the thin side up.

5. Yibin sprouts (or dried plums) are washed with clear water, mainly to wash away sand impurities and excess salty taste, squeeze out water, put them in the oil pan that was fried before, add ginger slices, garlic slices and a small amount of oyster sauce, stir-fry for a while, and stir-fry for fragrance.

6. Pour the fried bean sprouts on the paved meat slices and around the meat slices to form the meat slices below and the bean sprouts above. Pour the remaining oil juice in the wok on the bean sprouts, put it in a steamer, and cover the plate (or wrap the bowl with plastic wrap) to prevent water vapor from entering.

7. Cover the steamer. After the fire boils, turn to low heat and steam for 3-4 hours, or the pressure in the pressure cooker is about 100 minute (don't wrap it with plastic wrap in the pressure cooker, which is unhealthy).

8. Steam for enough time, take out the cooked white, and pour it upside down on the plate (if it is pressed by a pressure cooker, pour off the excess oil and water before pouring the white, and then pour it upside down, otherwise it will easily burn your hands), so that the boiled white has sprouts at the bottom and meat on it, which is fragrant but not greasy, instant in mouth and good in color, flavor and fragrance. It's better to make it one day in advance and leave it overnight, which will be more delicious. )