What is burning white? It is a famous dish in Sichuan and Chongqing, and one of the traditional famous dishes with three steamed dishes and nine buckles. For me, it is a meat dish with a good memory. Whenever I mention this dish, I will think of the pork belly that was always served when I was a child at a table (wedding banquet) with my parents. It was soft and waxy, and I trembled slightly when I picked it up with chopsticks. Boiled in salt water is one of the most distinctive dishes of Sichuan cuisine in China. The cooking skill of salty boiled white is mainly steaming, and the taste is salty and sweet. The main ingredient of the dish, sprout, is a specialty of Yibin, Sichuan (formerly known as Xufu). It is famous for its soft texture, salty and sweet taste and mellow taste. It burns with vegetarian meat, adding a special flavor. Historical origin: "salty boiled white" is the name of Sichuan people, and its raw materials and practices are similar to those of Hakka dishes, such as plum dishes and braised pork. Of course, there is also the "sweet boiled white" corresponding to "salty boiled white". An important raw material of Sichuan salt boiled white is bean sprouts, and it must be "Yibin bean sprouts" produced in Yibin, Sichuan. The greatest beauty of this road is that bean sprouts suck away the greasy pork belly, and the meat is not greasy, and the dish is full of meat.
material
Pork belly 1000g, oil, soy sauce, soy sauce, sugar, ginger, bean sprouts.
working methods
The common practice of boiling white with salt:
1. Put the pork belly with skin on the red-hot iron pot until it turns black. This process is called peeling. Scrape the peeled pork belly with a knife.
2. Then put it in the pot and put some soy sauce or red soy sauce on the skin.
3. Put rapeseed oil in the pot (the color of rapeseed oil is beautiful), put the skin down in the pot and fry it until the skin bubbles into wrinkles, and take it out.
This is fried meat. See if the color is good enough and the skin is slightly wrinkled.
5. Pick up the fried meat, boil it in cold water, and turn off the fire for soaking.
6. The boiled meat can be seen that the skin has been soaked, so that the steamed skin is slightly wrinkled and easy to cut.
7. Take another pot, add appropriate amount of oil, and add 2 tablespoons of sugar.
8. Stir-fry caramel color, turn off the fire and add appropriate amount of soy sauce.
9. Cut the meat into the desired thickness and size (not too thin, the skin and fat will be steamed out when steaming).
10. Cut the meat and put it in a pan fried with sugar, so cover it with sauce.
1 1. Put the meat evenly in the bowl.
12. Prepare proper amount of sprouts or dried pickles or winter vegetables.
13. Wrap the meat and sprinkle with ginger and pepper.
14. Finally, cover the pork belly with dried pickles or sprouts or winter vegetables.
15. Steam in the pot. After the fire boils, turn to medium heat for steaming 1 hour for 20 minutes.
16. After steaming, put it upside down on a plate, and a plate of bright, clear, oily, sticky and not greasy boiled meat (braised pork) is ready. This process seems complicated, but step by step, in fact, it is not that difficult!
skill
1, when you go to buy pork belly, you'd better buy large pieces instead of small pieces, which is more convenient and easier to cut when frying. 2. The function of soaking is to soften the skin, so that it can be cut into pieces, because the skin has been fried hard when it is fried in the oil pan, and it is easy to cut off the skin without soaking in hot water. So this step is indispensable. 3, it is best to choose rapeseed oil as oil, which will be more fragrant and the color of the skin will look better. 4. Don't cut it too thin, so the skin and fat will be steamed out when steaming.