How to make sweet roasted white meat

1 Put the hard rib meat into a cooking pot, pour in an appropriate amount of water, so that it should cover the hard rib meat by 5cm, and cook over medium heat for 20 minutes, until Cook thoroughly inside and out (prick it with a knife and there will be no more blood), take it out and wipe off the water and oil, spread a layer of brown sugar on the surface and put it in the refrigerator until set aside.

2 Put the glutinous rice in a large bowl, wash it clean, soak it for half an hour, add an appropriate amount of water (the amount of water slightly covers the glutinous rice), cover the large bowl with plastic wrap, put it in a steamer, and cover it Steam over high heat for 20 minutes to make glutinous rice. When hot, add 50 grams of white sugar and 25 grams of cooked lard, mix well and set aside.

3 Heat the wok over low heat, add the remaining lard and melt it, then add the red bean paste and stir-fry, then add the remaining brown sugar and mix well and set aside.

4 Take out the cooked hard rib meat from the refrigerator, cut it into 5cm wide rectangular chunks, start slicing from the narrow edge, cut to the skin with the first knife, and cut it completely with the second knife. Repeat this action and cut the meat into rectangular sandwich slices 5cm long and 0.5cm thick.

5 Fill each piece of sandwich meat with an appropriate amount of red bean paste. Apply lard on the inner wall of a large bowl, and then put the filled meat slices into the large bowl in groups of four, forming a "ten thousand" pattern. Then fill the meat with the prepared glutinous rice, seal it with plastic wrap, put it in a steamer, cover it, and steam over high heat for 30 minutes.

6 Take another small pot, add sugar and a little water, heat the sugar water over low heat until the sugar dissolves and the water boils. Add water starch to thicken the sauce to make sugar juice. Pour the steamed sweet roasted white into a plate and pour sugar juice over it.

The story behind the food

"Sweet Shao Bai"-stuff pork slices with bean paste, then fill it with glutinous rice and steam it in a pot.

Tips

1. Slicing pork belly is a laborious task. If you let the meat cool and wait until the meat becomes firm before slicing, you can cut thin and even slices. .

2. During the steaming process of this dish, the mouth of the bowl needs to be sealed with plastic wrap to prevent the water condensed by the steam from falling into the bowl and affecting the taste of the dish.