Boiled in salt water is a famous Sichuan dish, similar to braised pork. The fatter the pork belly, the better, and it will taste better. The memories of salty boiled white and sweet boiled white are generally at wedding banquets. Many times, there will be this dish and a "nine bowls" all over the country. The folded large bowl is full of all kinds of steamed vegetables, which is called a bumper harvest. Congratulations on making a fortune.
food
condiments
500g of pork belly with skin, and 0/00g of sprouts/kloc.
condiments
20ml of red soy sauce, 5ml of cooking wine, 3g of sugar, 5g of salt, 3g of pepper, 0g of onion10g, and proper amount of cooking oil.
Salting and boiling practices:
1, pour clear water into the pot, add cooking wine, pepper and onion to boil, put the whole piece of pork belly in water, and cook for about 10 minute on medium fire. When the pork belly is cooked for 5 minutes, take out and control the moisture for later use.
2. Brush a layer of red soy sauce on the pork belly skin while it is hot.
3. Add a little cooking oil, put the cooked pork belly skin in the pot and fry it until the skin is brown and red, and pick it up. The skin should be fried to brown and slightly blistered.
4. The pork belly skin is slightly cooler after being fried. Cut the pork belly into large pieces about 4 mm wide.
5. Find an empty bowl and pour red soy sauce, cooking wine, salt, sugar and 5ml oil into the juice.
6. Soak the sliced meat in the juice and put the skin neatly in a large bowl.
7. Spread the sprouts on the meat slices and compact them.
8. Steam the paved meat slices in a steamer for 40-60 minutes. When eating, buckle a large plate in the bowl of steamed meat, turn it over and take the bowl away.
Bian Xiao prompt
1, the sliced meat can be written thicker, so that it won't be steamed when steaming.
2. Red soy sauce is a kind of compound soy sauce in Sichuan, which is brewed from soy sauce embryo, brown sugar, maltose, salt, spices and distiller's yeast. In Sichuan cuisine, it is generally used for seasoning cold salad and pasta, and also for coloring some raw materials. If there is no soy sauce, you can cook it with brown sugar and spices, or you can use soy sauce instead.