Legend has it that Sichuan cuisine is sweet-boiled. Pork belly and bean paste are sandwiched in sliced meat and steamed until tender and smooth, which is used as dessert. It tastes sweet and glutinous, plump and beautiful, fat but not greasy. In the past, there were so many times every year that I was drooling over Sichuan steamed pork, sweet boiled pork and longan meat. The more I think about it, the more my mouth is watering. This is not a recipe, it's more like childhood.

First, raw materials

Pork belly, glutinous rice, red bean paste, sugar, lard, honey, soy sauce (soy sauce).

Second, practice.

Add water to the pot, put the pork in, cook it until it is raw, and then take it out. Dry the surface of pigskin and paint it with soy sauce. Coat it with honey.

Add oil to another pot. When the oil temperature is 60% to 70% hot, put down the skin, fry it until the surface of the skin is brown, and take it out. Put it into the water in cook the meat just now and continue to cook for 7-8 minutes. In this way, one can get rid of greasy, and the other is that the finally steamed skin will have wrinkles.

Wash the pan, dry it, dig a tablespoon of lard into it and stir fry over low heat. Boil the glutinous rice with water and pour it in (soak the glutinous rice for 24 hours in advance). Medium heat, stir well. Take out the fried glutinous rice.

Prepare the bean paste. At this time, the meat is also cold. Cut the meat into pieces? Connecting clip? That is, the first knife was not cut, and the second knife was cut again. Put the bean paste in the clip, close it and flatten it. Put the meat slices and skins at the bottom of the bowl in turn. Add the fried glutinous rice and compact it. Put it into the steamer, remember to add enough water, first simmer and then simmer for at least 2 hours. Take it out, buckle it on a plate and sprinkle with sugar.

Boiled white is one of the specialties of Sichuan cuisine. Not spicy, not spicy. Specifically, there are two flavors: sweet boiled white and salty boiled white. The sweet main ingredient is pork belly, and the ingredient is glutinous rice, which is sweet but not greasy; The main ingredient of salty taste is pork belly, and the ingredient is sprouts. Salty with fresh, sweet with alcohol.

These two dishes have one thing in common. Although the main ingredient is pork belly that looks slightly greasy, it is fat but not greasy after cooking. Salt cooking will make fat but not greasy play more thoroughly. Although the meat is tender, the sprouts are fresh but not greasy. Among them, sprouts are made by cutting the tender stems of mustard into shreds and pickling.